If you want to try a wide range of our products and fill up the freezer with easy to cook and delicious beef, then we would recommend trying our Beef Tasting Box. It is full of our favourite products, all at an extremely reasonable price. Each box includes the following, all for just £30!
Beef Roasting Joint - 1kg
Rump Steak - 2x 8oz steaks
Diced Stewing Steak - 500g
Minced Beef - 500g
Beef Sausages - 6-pack
Quarter Pounders - 4 pack
All items are supplied frozen.
Bigger and beefier than Fillet, Ribeye and Sirloin, Rump is a traditional British steak. It has a more defined texture than sirloin, and is slightly less tender, so best cooked medium or medium-rare, rather than rare. Even better, cook a good thick steak and share with a friend.
Rump steak is quite different to Fillet, Ribeye and Sirloin. It comes from further back on the animal (you can think of the pelvis dividing the rump from the sirloin in front) and is from a different muscle group.
A traditional rump steak is usually a slice through three individual muscles. However, those individual muscles can be separated into different cuts. At the top is the Rump Cap (the biceps femoris muscle). In Brazil this is called Picanha (pronounced, pee-KAHN-ya) and is the most highly prized cut of all, more expensive than Fillet.
Below the Rump Cap are, first, the Rump Heart (gluteus medius) or Centre Cut, which can be cut into Pavé steaks (from the French for “Cobblestone”, which is what these chunky steaks should look like); and, secondly, the smaller, but more tender, Rump Bistro steak.
There is also a fourth Rump steak, the Tri-Tip, or Rump Tail (tensor fasciae latae). It is called a Tri-Tip because it has… er… three tips. Although part of the Rump, it comes from lower on the animal.
Why divide a traditional Rump Steak up in this way? One reason is that for a steak to be as tender as it can be, it should be cut against the grain of the muscle. If you have one steak with three different muscles, they will be orientated in different ways, and you will end up cutting at least one of them with the grain, making it more chewy than it could be. Dividing the Rump into different steaks also means that the butcher can remove the silver tissue that connects the muscles.
If you are interested in any of these cuts, please let us know.
Price per steak (8oz/225g minimum weight)View full product details
Topside is a classic roasting joint. It is very lean and quite tender. Best roasted gently, it has very little fat, so you will need...View full product details
Silverside is very similar to Topside, but has a little gristle running through it. Don’t let this put you off: the meat is still just as lean and full of flavour, you just need to cook it differently. Silverside is best braised; that is, cooked slowly in a pot with liquid. Any gristle will then just melt away.
Silverside is the adjacent muscle to the Topside (which is the Adductor muscle) and is separated from it by a silver wall of connective tissue, which is how it gets its name. The primary muscle is the biceps femoris, which ends up as the cap of the rump, the Picanha.
Silverside and Topside are leg muscles. The American names “Outside Round” and “Inside Round” are probably better descriptions: Silverside is from the outer thigh of the animal, Topside from the inner thigh.
Traditionally Silverside has been used to make Salt Beef, an art we think should be revived.
Price per 1kg.View full product details