Description

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A minimum of 28-day Wet Aged- The Rump steak is a cut of beef we serve the Rump no fat in a 300G portion

The rump is the division between the leg and the chine cut right through the aitch bone. As it is taken from a working muscle, rump steaks, or the whole rump joint may be a little tougher than a fillet or sirloin, but they are full of flavor. The steaks will generally be quite large in size, with steaks that are cut from the center, or the eye of the rump is more tender, and they make very good grilling and frying steaks.