Part of the Wey Valley Meadows SSSI
Rump Steak
Whats in the Box?
Our Rump Steak is versatile and can be enjoyed in various dishes, from classic steak and chips to stir-fries. It pairs well with a variety of sides, including fresh salads and roasted vegetables.
The Rump.
300g / 10.5oz per Steak - 600g pack
The Rump Steak is cut from the hindquarter of the animal, providing a balance of flavor and tenderness, at a lower price point. It is best cooked to medium-rare to enhance its natural juices and flavor. We recommend seasoning simply with salt and pepper to let the beef shine. This steak is ideal for those who appreciate a flavorful cut that is easy to cook and versatile in the kitchen.
Our "standard" Rump steak is cut across the full rump, including the; Rump Cap, Rump Bistro, Prime Rump and Tri-Tip muscles all in one steak, this whilst harder to cook still provides a quaility cut at a low cost than the individual cuts that can come from the Rump.
Each pack of steak is vacuum packed to ensure freshness and is ready to be grilled, pan-seared, or broiled for a delicious meal.
About our Beef & The Farm
About the Beef.
Red Ruby Devon Cattle, The future of Farming.
The choice to breed and raise Red Ruby Devon cattle was obvious to us, as the end product is highly regarded as some of the best Beef one can get, thanks to the natural tendancy to develop intramuscular fat deposits, which provide much of the tenderness and flavour wanted by the descerning meat eater, but unlike some of the other more common cattle breeds such as Aberdeen Angus or Hereford, the Devon cattle are able to be raised with mininal grain or concentrate feed, and are even renowned for getting "fat" too easily, which makes them an ideal fit for conservation grazing sites, which often have poor quailty grasses, sedges and wildflowers. Thanks to the varied diet of cattle from these sites the beef takes on a unique flavour profile thanks to the unique selection of herbage the cattle have access to.
This is combined with modern "seam butchery" style to ensure every part of the animal is showcased to its full potential. Seam Butchery by ensuring muscle groups are seperated into individual muscles, allows them to be selected by cooking style, which we feel provides us with a unique product that, thanks to its origin and the way in which its prepared, is of unsurpassed quailty.
About the Farm.
Here at Upper Unstead Farm, since 2016 there has been a suckler herd of Red Ruby Devon's, introduced to enhance the areas of the Wey Valley Meadows SSSI that we manage, which they do with ease. Since 1972, we have had numerous cattle on the farm, Originally to supply the family's butchers shops. Since 2016 we have made a slow return to the retail meat trade, but with a focus on providing the very best quality beef, whilst on a sustainable footing. With the farm having recently passed to the Third Generation within the family, we are focused on the future, both with regards to ensuring the sustainability of the farming and farm business, but also ensuring we strive to offer the best produce with innovative butchery backing up traditional breeds and ways of farming.
