Diced Rump Steak

Another great choice of cut if you are making steak pie or a hearty beef stew dish. Cut from the rump the meat is perhaps a little more tender than the shoulder and takes less cooking time. We dice the meat into small cubes for your convenience carefully removing excess fat in the preparation.

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Description

We select our beef weekly from regular local farmers. The cattle are reared traditionally and graze on pasture from early Spring to late Autumn. In the winter months the cattle roam free in large straw bedded barns and are fed silage and grain grown on the farm. I truly believe that Lanarkshire has some of the best beef herds in the country. This is due to the care and passion that these local farmers have for their stock. The mix of grass and clover on Lanarkshire’s permanent pasture most definitely adds a tremendous depth of flavour to the beef. The flavour and tenderness are also due to the maturation and storage process. Here at Henderson’s we allow the roasts and rumps to mature traditionally on the bone for up to 30 days. The various cuts are carefully prepared by us resulting in meat that has exceptional eating quality.

Additional information

Weight

500g, 2 x 500g (1kg), 5 x 500g (2.5kg)

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