Rump Steak | Grass Fed & Dry-Aged
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Dry-Aged Rump Steak | Grass Fed British Beef, Bold Flavour & Unbeatable Value
If you're after a steak that delivers big on flavour, our grass fed dry-aged rump steak is the ultimate choice. Aged in-house for a minimum of 32 days, this cut develops an intense depth of flavour while maintaining its signature texture. Rump is known as the king of flavour — and thanks to our dry-ageing process, this steak is tender, rich and packed with character.
Why You'll Love It
🔥 32-Day Dry-Age Perfection – Aged in-house for enhanced tenderness and deep, complex flavour.
🥩 Unbeatable Value – Exceptional eating quality at a fraction of premium steak prices.
🌿 Grass-Fed & Sustainably Sourced – From native British cattle, pasture-raised on small, independent UK farms.
What Our Customers Say
⭐⭐⭐⭐⭐
"Tender and full of flavour, nothing beats an aged rump steak" — Ricky, M
A Cut Above the Rest
While fillet and sirloin may boast tenderness, rump brings an unrivalled beefy depth that makes it a true favourite. Whether searing over charcoal or in a cast iron pan, this is a cut that always satisfies. Also try our Sirloin Steak for the next step up in tenderness, or the Bavette Steak for another flavour-forward, great value cut.
Order Now
Order before 11am Tuesday to Friday for next-day delivery across the UK. Cut fresh in-house, vacuum-packed and shipped in insulated packaging with ice packs.
Frequently Asked Questions
What is rump steak?
Rump steak is cut from the hindquarter of the animal — the large muscle group at the back. It has less fat than ribeye and less tenderness than fillet or sirloin, but compensates with an exceptionally deep, beefy flavour that many steak enthusiasts prefer. When dry-aged properly, as ours is, the texture improves dramatically.
How does rump steak compare to sirloin?
Sirloin is more tender and has a fat cap that bastes the meat during cooking. Rump has a firmer texture but a deeper, more intense beefy flavour. It's also better value. If you prefer bold flavour over maximum tenderness, rump is the choice — especially when dry-aged for 32 days as ours is.
How do I cook a dry-aged rump steak?
Bring to room temperature for 30 minutes. Season generously with sea salt and cracked black pepper. Sear in a very hot cast iron pan with beef dripping — 2-3 minutes per side for medium-rare. Rest for at least 5 minutes and always slice against the grain to maximise tenderness.
Where does the beef come from?
From native grass-fed British cattle raised on small, independent UK farms committed to regenerative farming. Selected for flavour and marbling, not fast growth.
Do you offer next-day delivery?
Yes — order before 11am Tuesday to Friday for next-day delivery across the UK mainland. Free delivery on orders over £95, otherwise £6.50.
Our team will get your order ready 24 hours before the date requested at checkout. Everything will be cut fresh, packaged with the utmost care by our team and then boxed with ice packs in our sustainable packaging, ready to be delivered Next Day.
Your order will be sent via DPD to the postal address given, on the day of delivery DPD will send you a one hour timeslot for when their driver will drop off to your location. The driver will leave safe if you are not in so the box can be left outside until you arrive back home.
Our cool boxes maintain the right ambient temperature for up to 48 hours so your box will always arrive fresh and chilled.
