Rump Steak (226g)
Supplied by Blagdon Butchers
This prime, lean cut may be slightly less tender than the sirloin, but with a creamy outer layer of fat, is full of more exceptional meaty flavour than more delicate steaks. Good, well hung rump steak makes the best steak tartare, but you must scrupulously remove any sinew.
Our beef is all sourced from farms around the Chew Valley. All the meat is high welfare and 100% Pasture Fed. We specialise in grass fed, dry aged meat. Keeping the animals on pasture is better for them and therefore has got to be better for us. Dry ageing for 30 days plus gives our meat its unique full flavour, as far away from bland high volume meat as you can get.