Fresh Mature Scotch Rump Steak: This melt-in-your mouth fantastic everyday steak is ideal for griddling or frying. Rump is moist, juicy, tender, flavoursome and contains very little fat. The most popular steak out there, with millions of them being ordered around the world each day, is delicious with a marinated salad and new potatoes or French fries. Baste the rump steak in butter, with a twist of ground pepper a good pinch of sea salt, to help the meat achieve a beautiful, brown crust. Cook for 6 minutes for medium-rare, or to your liking, turning every minute. The best beef will have a definite dark red colour, indicating it has been nicely well-aged under controlled conditions. Cut from the rump primal, procured from the lower back of the cow, there is a clear marbling of fat throughout the meat.
Fresh steaks are available year round and should be refrigerated for several days only. Try a Rump steak, chips and béarnaise sauce recipe.