Beef

Beef Rump Steak

Rump steak is for bite and sharp knives. One for those proper meat eaters. Taken from the hind quarter of the animal rump is one of the more hard working muscles of all the steaks. An underrated and underutilised steak, rump is great for marinating and grilling due to its flavour packed meaty profile. Great value cut as well, rump is plentiful and easy to cook.

What you get: 3 steaks (205g each) · serves 3

How to cook: Rump steak Is best removed from the fridge 30 mins before cooking to come up to room temperature so you get a good even cook and a tender steak. Place a good thick bottomed pan on a medium high heat and give a couple on minutes to get genuinely hot. Season your steak well with salt and pepper. Add some oil to the pan and lay your steak into it away from you. Fry the steaks for 2 minutes on each side before lowering the heat and cooking for another 1 minutes a side. Add some garlic, butter and thyme to the pan and baste the rump steak well for a minute or two before removing from the pan Allow to rest for at least 5 minutes for the meat to relax and reabsorb the juices.

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Storage

Your meat arrives frozen and vacuum-sealed. Keep it in the freezer at -18°C or below until you need it.

Once defrosted, keep it in the fridge and cook it within 24 hours. Do not refreeze raw meat once it has defrosted.

Defrosting

Best: leave it in its vacuum pack on a plate on the bottom shelf of the fridge. Steaks and small packs take about 12 hours; joints can take 24 hours or more.

Quicker: keep it in the vacuum pack and submerge it in cold tap water, changing the water every 30 minutes. Cook it straight away once defrosted.

Never defrost meat at room temperature.

Cooking

Take steaks and joints out of the fridge 30 minutes before cooking and pat them dry. Steaks and whole joints can be served pink in the middle. Rest steaks for a few minutes and joints for 15–20 minutes before carving.

Mince, diced meat and burgers must be cooked until steaming hot all the way through, with no pink meat left.