Description
Longhorn Rump Steaks
Rump is the steak butchers tend to take home. It is a harder-working muscle than sirloin, which gives it more texture and a deeper, beefier flavour, and on a slow-grown breed like Longhorn that flavour is the reason to choose it.
Our Longhorns are raised on Herefordshire pasture and given the years the breed needs, and it shows, in the marbling and in the colour of the meat. Ask anyone who has eaten a lot of steak which cut they would rather have, and a surprising number will say this one.
Cut to around 250g each and packed in fours. Butchered on site by Jim and the team.
What’s in the pack
Rump steaks. Four, approx. 250g each.
Approximately 1kg in total. Weights vary a little from steak to steak. On its own, the pack falls below our free delivery threshold. The Longhorn Steak Box adds a kilo of sirloin, comes to £80 and is delivered free.
Cooking
Take the steaks out of the fridge half an hour before you cook them, pat them dry and salt them well. Get a heavy pan as hot as it will go. Stand each steak on its fat edge for a minute or two first to render it, then give it two to three minutes a side for medium-rare, depending on thickness. Rump is best not taken past medium. Rest for five minutes, then slice across the grain. Use a thermometer if you have one: 52°C at the centre for rare, 55°C for medium-rare.
Delivery
Orders over £69.99 are delivered free of charge. Below that threshold, there is a £10 delivery charge. Delivered in insulated packaging, chilled and ready to cook or freeze on arrival.
