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Aged for a minimum of 35 day in our Himalayan Salt chamber, our rump has lots and lots of flavour......
Availability: In stock
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Serves: 2 People
Our grass fed, Galloway, Pavé rump steaks are full of flavour. The Galloway cattle we use are farmed in the valley of Littledale in the Forest of Bowland an area of Outstanding Natural Beauty. We mature our rumps on the bone for a minimum of 35 days in our special Himalayan salt chamber (Click Here to find out more) which helps to further improve the tenderness and flavour .
Our highly skilled butchers cut our rump steaks Pavé style meaning all the gristle you traditionally get in a rump is completely removed, all you are left with is a solid piece of meat. For best results the steak needs to be seared quickly on a high heat using a griddle,frying pan, hot grill or BBQ.
Farm: Deep Clough Farm
Farmer: Nathan and Carole Brown
Maturation: Grass Fed & 35 Day Dry Aged
What a difference
©Albert Matthews 2012
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