Rump steak - 220g

We raise our own beef cattle on our family farm in East Devon, where the pastures overlook the Jurassic coast. The management of our herd is carried out according to strict animal welfare guidelines, including those required by the Red Tractor Food Assurance Scheme. We use an abattoir less than eight miles away from our farm, minimising this potentially stressful journey for the animals; on reaching Greendale Farm Shop, each carcass is hung and dry_aged for a minimum of three weeks, to allow it to mature, then expertly prepared by our skilled butchers. We take great pride in all our beef here at Greendale – not only because it’s exceptionally delicious and tender, but also because it’s fully traceable back to our farm.

Rump steak is lean, so best results will be obtained by cooking it rare or medium_rare. If you’d like it well done, you could try pan_cooking the steak in butter, using the melted butter to baste the meat and prevent it from drying out.

Rump steak is best grilled or pan_fried quickly. Pre_heat your pan over a high_medium heat, brush the steak with oil and place in the pan. As a rough guide, the steak will take about two minutes per side if you want it rare; three to three and a half minutes per side if you prefer it medium_rare; four minutes per side for medium; and six minutes per side for well_done. Always let the steak rest for a few minutes before serving.