170g/6oz Rump Steaks Weight:10 x 170g/6oz herbs and real ale

herbs and real ale

and cook in preheated low oven at 130ºC for 3 to 4 hours until the beef is tender

From the end of the whole fillet

Bavette is best served rare to medium-rare as it is too thin to cook well done

you can get the same aged steak with indulgent flavours for home cooking

170g/6oz Rump Steaks Weight:10 x 170g/6oz herbs and real aleOur rump steak, is cut from (yes you guessed it), the rump, at the rear of the cattle. Matured so that it is tastier and not too chewy, it is suitable for everyday eating by frying, grilling or barbecuing. Very versatile, it can be cut thin or thick depending on your preference. Top TV Chef Hugh Fearnley Whittingstall claims that the best rump steak make the best steak tartare. Cooking Tips Rump is really versatile and can be cooked any way you like