Rump Steak slow-cooking The flavour of the fat

The flavour of the fat is stunning – rich with umami notes that follow onto the flesh which is rich with beef savoury notes

salmoriglio

uncover the joint

ensuring every mouthful is rich

and minced with our signature high-welfare pork - a mix of shoulder and belly for optimal succulence

Rump Steak slow-cooking The flavour of the fatOne of the classic steaks, grass fed beef rump steaks are celebrated for their rich flavour. Carefully butchered from native breed cattle, raised and fattened in the Yorkshire Dales, our rump steaks are dry aged on the bone for over 28 days in our Himalayan salt chamber. This meticulous ageing process tenderises the meat through natural enzymes while concentrating its flavour by reducing moisture. The result is a deeply savoury, tender beef rump