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Edenmoor
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Ready to cook Grass Fed Beef Rump
Beef Rump
Raw Grass Fed Beef Rump

Grass Fed Beef Rump Steak

Renowned for its depth of flavour

From £7.40
Pick your size
  • Serves 1
    200g
    £7.40
  • Serves 1- 2
    300g
    £11.10

Quality product as always.

Bob

Edenmoor Quality

  • 100% Recyclable Packaging

    Packed in fully recyclable packaging to reduce waste

  • Sustainably Farmed

    Carefully selected products and sustainably farmed meat

  • Tracked & Next Day Delivery

    Delivered on the day of your choice

  • 100% Grass Fed Beef

  • Defrost the steaks by placing them into a bowl of cool water (still in their packaging). They should thaw in less than 10 minutes. Once thawed, remove the steaks from their packaging and dry them all over using a kitchen towel. Season well with good quality pure Sea Salt. Take a castiron pan and heat it until it is very hot. Without adding any oil, place the steak in the centre of the pan. Cook on one side for three minutes.Turn over and cook on the other side for three minutes, until the juices start to appear.Cook for a total of six minutes, then rest uncovered for at least 10 minutes.

  • All of our meat is delivered frozen ready to pop straight into your freezer, once defrosted these can be kept in the fridge for up to 3 days.

  • Mainland UK

    • FREE - On orders over £150
    • £5.95 - Standard Next-Day & Named Day
    • £9.95 - Pre-12pm Next-Day & Named Day
    • £9.95 - Saturday Delivery

    Deliveries are made Tues-Sat, between 8am to 7pm.

    Highlands & Islands

    • £15.95 - Two Day Service

    Deliveries are made Weds-Fri, between 8am to 7pm.

    Delivery Information
    All meat is delivered frozen in insulated packaging specifically designed to keep your food safe in transit. Delivered in compostable and fully recyclable packaging.

    Next-day cut off time is typically 12 noon.

Thoughtfully delivered to your door

FAQs

Your questions answered, all in one place.

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  • Rump is a classic steak cut renowned for its depth of flavour, with a dense texture and internal marbling that makes it a satisfying, beefy choice. Ours comes from 100% grass-fed native breed cattle, hung on the bone for four weeks.

  • The rump is made up of three muscles. A traditional butcher cuts straight across them, which gives five different textures with different cooking times. We individually seam out the muscles and prepare a lean cut that cooks evenly every time.

  • We recommend medium-rare. Cook it in a very hot, dry cast iron pan, turning to build a good crust, then rest it uncovered for at least 10 minutes before serving. As with all our steaks, resting is key to a tender result.

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