Description

The Rump Steak in widely regarded as one of the tastiest steaks of the Big 4 – The cut takes to ageing very well and in our eyes this is a must. Whether you like a 2″ slab to share or one of our normal steaks that are usually cut at 1″ thick these are just perfect. Often a little tougher than the likes of Sirloin or Ribeye but makes up in flavour. Cook it right (Rare / Med-Rare) then sliced thin after a good rest and you’ll be smiling to yourself.. Jeez that butchers right – It’s delicious!

Information

Butchers Classic Selection

For our ‘Butchers Classic Selection’ we go to great lengths to procure the finest produce we can. For the Classic Selection we only source from a few specifically selected, high quality meat suppliers from around Scotland, the wider UK and Ireland. This extensive supply grants us access to higher volumes of the finest speciality and rare breed specific meat, year round.

Product Supplied Frozen