Delicious Value Beef Rump Steaks:
These 200-gram steaks are ideal for the smaller appetite or those that are watching their daily intake. These portion sizes are ideal for the kids that want something other than chicken or pork, they are easy to cut with only a little fat on the outside. To make the steaks a little softer you can always tap them with a garlic hammer or a rolling pin to help the meat breakdown before cooking.
The texture of our Rump Steaks is coarser than the Sirloin & similar to the texture of the Topside, Top Rump & silverside. The steaks have great flavour because of the texture & deliver a great experience. The steaks are best cooked to medium to well done as they will be moist & the meat will soften a little to be easier cut. The rich deep red colour will lighten once the steaks are exposed to the air, this is perfect when you are applying your seasoning to them as they are coming up to nearer room temperature before cooking.
The natural vitamins, minerals & protein found in good quality red meat are essential to a healthy balanced diet, so the Rump Steaks are ideal because as it is a little course it will have a higher concentration. The slender fat on the outside can be removed after cooking to give leaner steaks for a high protein diet.
A good steak doesn’t need to be expensive & when you can have something tasty that’s good for you, then it’s a real bonus.
Packing two steaks per tray helps to reduce the use of plastic & helps reduce our carbon footprint. The recyclable trays hold the shape of the steaks & protect them whilst in storage or being delivered to your door. The vacuum sealing process sucks the natural moisture of the steaks into the meat itself & only helps to increase the flavour during the cooking.
They stop any other food flavours from tainting the steak when in your fridge, also they are perfect for bringing up to room temperature in as they prevent the meat from drying out.
When cutting all our meats, we ensure that it is done at low temperature to stop the meat from losing moisture, to reduce the natural bacteria growth, making sure that when packed within a few minutes they are as fresh as the moment they were cut. All the processes in place at our partner factories are designed to preserve the shape, flavour, texture & shelf life of all our different cuts.
The process from farm to fork is designed to maximise value for money & minimise waste, with welfare & the environment top of the list. All our production facilities are BRC Approved & we are always using local herds for a more sustainable supply of good quality beef.
The trays we use for our steaks are recyclable & easy for storing at home. The improvements over the years in technology for recycling has reduced our carbon footprint & with our customers recycling responsibly at home is helping for a Greener Future.
Sherwood Irish Grass-Fed beef is an excellent source of vitamins, minerals & protein that helps promote energy levels. Our Irish Grass-Fed beef enjoys some of the best green pastures that Ireland has to offer, with the higher than average rainfall there is never a shortage of lush grass for them to enjoy. The welfare of all the cattle is very important not only to the livestock but to the results it brings to the table.
All our beef is fully traceable through modern technology with animals now having virtual passports to ensure they are monitored from farm to fork.
We have the choice of excellent stock to choose from over here, & this gives us a wonderful opportunity to create & share our consistent “restaurant quality” tasty products.
Rump Steaks are an affordable satisfying steak that is often cast aside for the more popular RibEye or Sirloin that are more expensive due to demand. As the muscles that make up a rump are worked harder, the flavour is also rewarded because of this; meaning that you can create more adventurous dishes & flavours because the meat will soak up more of the seasonings & sauces to enhance the flavour further still.
Rump Steaks are not difficult to cook in the kitchen in a pan or skillet, under the grill or wrapped in the oven at a lower temperature but are very good cooked on the BBQ, it loves the smokey aromas! Whatever you decide to season them with or how you are going to cook them, please enjoy & have fun sharing with friends & family, & don’t forget to tag us in your social media posts. #ourbrandisapromise #abrandisapromise
- MORE INFORMATION
Delicious Value Beef Rump Steaks:
These 200-gram steaks are ideal for the smaller appetite or those that are watching their daily intake. These portion sizes are ideal for the kids that want something other than chicken or pork, they are easy to cut with only a little fat on the outside. To make the steaks a little softer you can always tap them with a garlic hammer or a rolling pin to help the meat breakdown before cooking.
The texture of our Rump Steaks is coarser than the Sirloin & similar to the texture of the Topside, Top Rump & silverside. The steaks have great flavour because of the texture & deliver a great experience. The steaks are best cooked to medium to well done as they will be moist & the meat will soften a little to be easier cut. The rich deep red colour will lighten once the steaks are exposed to the air, this is perfect when you are applying your seasoning to them as they are coming up to nearer room temperature before cooking.
The natural vitamins, minerals & protein found in good quality red meat are essential to a healthy balanced diet, so the Rump Steaks are ideal because as it is a little course it will have a higher concentration. The slender fat on the outside can be removed after cooking to give leaner steaks for a high protein diet.
A good steak doesn’t need to be expensive & when you can have something tasty that’s good for you, then it’s a real bonus.
Packing two steaks per tray helps to reduce the use of plastic & helps reduce our carbon footprint. The recyclable trays hold the shape of the steaks & protect them whilst in storage or being delivered to your door. The vacuum sealing process sucks the natural moisture of the steaks into the meat itself & only helps to increase the flavour during the cooking.
They stop any other food flavours from tainting the steak when in your fridge, also they are perfect for bringing up to room temperature in as they prevent the meat from drying out.
When cutting all our meats, we ensure that it is done at low temperature to stop the meat from losing moisture, to reduce the natural bacteria growth, making sure that when packed within a few minutes they are as fresh as the moment they were cut. All the processes in place at our partner factories are designed to preserve the shape, flavour, texture & shelf life of all our different cuts.
The process from farm to fork is designed to maximise value for money & minimise waste, with welfare & the environment top of the list. All our production facilities are BRC Approved & we are always using local herds for a more sustainable supply of good quality beef.
The trays we use for our steaks are recyclable & easy for storing at home. The improvements over the years in technology for recycling has reduced our carbon footprint & with our customers recycling responsibly at home is helping for a Greener Future.
Sherwood Irish Grass-Fed beef is an excellent source of vitamins, minerals & protein that helps promote energy levels. Our Irish Grass-Fed beef enjoys some of the best green pastures that Ireland has to offer, with the higher than average rainfall there is never a shortage of lush grass for them to enjoy. The welfare of all the cattle is very important not only to the livestock but to the results it brings to the table.
All our beef is fully traceable through modern technology with animals now having virtual passports to ensure they are monitored from farm to fork.
We have the choice of excellent stock to choose from over here, & this gives us a wonderful opportunity to create & share our consistent “restaurant quality” tasty products.
Rump Steaks are an affordable satisfying steak that is often cast aside for the more popular RibEye or Sirloin that are more expensive due to demand. As the muscles that make up a rump are worked harder, the flavour is also rewarded because of this; meaning that you can create more adventurous dishes & flavours because the meat will soak up more of the seasonings & sauces to enhance the flavour further still.
Rump Steaks are not difficult to cook in the kitchen in a pan or skillet, under the grill or wrapped in the oven at a lower temperature but are very good cooked on the BBQ, it loves the smokey aromas! Whatever you decide to season them with or how you are going to cook them, please enjoy & have fun sharing with friends & family, & don’t forget to tag us in your social media posts. #ourbrandisapromise #abrandisapromise
- HOW TO COOK & RECIPES FOR BEEF RUMP STEAKS
- FAQ BEEF RUMP STEAKS
Where are Beef Rump Steaks cut from?
The Beef Rump Steak is cut from between the Sirloin & the roasting cuts in the Hind quarter of beef. The top muscle of the rump is the Picanha
What is the best way to cook Beef Rump Steaks ?
Beef Rump Steak is best cooked in a hot pan to seal in all the natural juices. It is also great under the grill or on the BBQ. It will only need a few minutes on each side, make sure it is at room temperature & seasoned before cooking.
Are Beef Rump Steaks good value for money?
Beef Rump Steak is one of the best value steaks available from the main 3 steaks; Fillet, Sirloin, Rump. It is coarse enough to have great flavour, & when cooked right is very tender. Rump Steak is approximately 50% cheaper to buy than Sirloin Steak & 75% cheaper than Fillet Steak.
What muscles make up a single slice of Beef Rump Steak?
A full slice of Beef Rump Steak is made up of the ends of the Round cuts or roasting cuts from the top of the leg; The Topside, Silverside & Top Rump. You can see each muscle is separated by a thin sinew, & the top of the Rump cap is the Picanha.