{"product_id":"beef-rump-steak","title":"Dry Aged Beef Rump Steak 500g","description":"\u003cdiv class=\"tabs cm-j-tabs clearfix\"\u003e\n\u003cp\u003e\u003cb\u003eThe True Beef Lover’s Choice. Big, Bold Flavour with Exceptional Character.\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003eFor those who value deep, robust beef flavour above all else, the Rump Steak is the undisputed king. Sourced from the finest local Cornish cattle by Primrose Herd, our Grass-Fed Dry-Aged Beef Rump Steak delivers a traditional, old-fashioned punch of flavor that easily outshines leaner cuts like fillet.\u003c\/p\u003e\n\u003cp\u003eBecause the rump muscle works a bit harder, it develops a tighter, firmer grain that holds an immense amount of savory character. Don't mistake that for toughness—our rump steaks are patiently dry-aged on the bone, allowing the natural enzymes to meticulously break down the fibers until the meat is wonderfully tender while retaining its signature, juicy bite.\u003c\/p\u003e\n\u003cp\u003eWith a beautiful exterior cap of sweet, grass-fed fat that renders down beautifully during cooking, this steak is a masterclass in rustic artisan butchery. It’s the ultimate everyday luxury—delivering restaurant-quality flavor and incredible satisfaction at a fantastic value.\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eWhy It’s a Cut Above:\u003c\/b\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cb\u003e100% Cornish Grass-Fed Beef:\u003c\/b\u003e Responsibly raised on Cornwall's lush pastures for a completely natural, nutrient-dense diet.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cb\u003eDry-Aged to Perfection:\u003c\/b\u003e Aged traditionally to concentrate the juices, relax the grain, and enhance tenderness.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cb\u003eMaximum Value \u0026amp; Flavour:\u003c\/b\u003e The perfect balance of a generous portion size, rich beefy profile, and an accessible price point.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch4\u003e👨🍳 Chef’s Tip: Slicing for Ultimate Tenderness\u003c\/h4\u003e\n\u003cp\u003eBecause rump steak has a distinct grain and a slightly firmer texture than a rib-eye or sirloin, the way you slice it at the table makes a massive difference to how tender it feels in your mouth.\u003c\/p\u003e\n\u003cdiv class=\"sequence-event ng-star-inserted\"\u003e\n\u003cdiv class=\"sequence-event-content\"\u003e\n\u003cdiv class=\"sequence-event-description gds-body-l\"\u003e\n\u003cspan class=\"only-show-to-message-actions\"\u003e\u003cstrong\u003e\u003c!----\u003e\u003c!----\u003e1.\u003c!----\u003e\u003c!----\u003eDrop the chill completely:\u003c!----\u003e\u003c\/strong\u003eBefore cooking.\u003c!----\u003e\u003c!----\u003e\u003c\/span\u003e\u003c!----\u003e\u003c!----\u003e\n\u003cp class=\"ng-star-inserted\"\u003eRump steak can seize up if cooked straight from the fridge. Take it out 45 minutes before cooking, pat it bone-dry, and season it generously with sea salt to help build a beautiful, savory crust.\u003c\/p\u003e\n\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"sequence-event ng-star-inserted\"\u003e\n\u003cdiv class=\"sequence-event-content\"\u003e\n\u003cdiv class=\"sequence-event-description gds-body-l\"\u003e\n\u003cspan class=\"only-show-to-message-actions\"\u003e\u003cstrong\u003e\u003c!----\u003e\u003c!----\u003e2.\u003c!----\u003e\u003c!----\u003eKeep it to Medium-Rare:\u003c!----\u003e\u003c\/strong\u003eThe cooking phase.\u003c!----\u003e\u003c!----\u003e\u003c\/span\u003e\u003c!----\u003e\u003c!----\u003e\n\u003cp class=\"ng-star-inserted\"\u003eCook the steak in a hot pan with a splash of oil for about 2–3 minutes per side. Rump is at its absolute best when kept to medium-rare; overcooking it will cause the muscle fibers to tighten up.\u003c\/p\u003e\n\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"sequence-event ng-star-inserted\"\u003e\n\u003cdiv class=\"sequence-event-content\"\u003e\n\u003cdiv class=\"sequence-event-description gds-body-l\"\u003e\n\u003cspan class=\"only-show-to-message-actions\"\u003e\u003cstrong\u003e\u003c!----\u003e\u003c!----\u003e3.\u003c!----\u003e\u003c!----\u003eLet the juices settle:\u003c!----\u003e\u003c\/strong\u003eThe crucial pause.\u003c!----\u003e\u003c!----\u003e\u003c\/span\u003e\u003c!----\u003e\u003c!----\u003e\n\u003cp class=\"ng-star-inserted\"\u003eRest the steak on a warm board for at least 5 to 7 minutes. This allows the heat to equalize and forces the delicious juices back into the center of the meat instead of leaking out onto your cutting board.\u003c\/p\u003e\n\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"sequence-event ng-star-inserted\"\u003e\n\u003cdiv class=\"sequence-event-content\"\u003e\n\u003cdiv class=\"sequence-event-description gds-body-l\"\u003e\n\u003cspan class=\"only-show-to-message-actions\"\u003e\u003cstrong\u003e\u003c!----\u003e\u003c!----\u003e4.\u003c!----\u003e\u003c!----\u003eSlice strictly against the grain:\u003c!----\u003e\u003c\/strong\u003eThe carving secret.\u003c!----\u003e\u003c!----\u003e\u003c\/span\u003e\u003c!----\u003e\u003c!----\u003e\n\u003cp class=\"ng-star-inserted\"\u003eLook closely at the steak to see which way the long muscle fibers are running. Take a sharp knife and carve the steak into thin strips \u003cb\u003eperpendicular (at a 90-degree angle) to the grain\u003c\/b\u003e. By cutting through the fibers rather than along them, you do the chewing work beforehand, ensuring every single bite melts in your mouth.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cp\u003e 2 x 250g steaks included\u003cmeta charset=\"utf-8\"\u003e\u003c\/p\u003e\n\u003cdiv class=\"attachment-container unknown\"\u003e\n\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003csequence class=\"lm-enabled ng-star-inserted\"\u003e\u003cdiv class=\"sequence-container\" jslog=\"308913;track:impression,attention\"\u003e\n\u003cdiv class=\"sequence-event ng-star-inserted\"\u003e\u003cdiv class=\"sequence-event-content\"\u003e\u003cdiv class=\"sequence-event-description gds-body-l\"\u003e\n\u003cspan only-show-to-message-actions=\"\" data-test-id=\"sequence-export-header\" class=\"only-show-to-message-actions\"\u003e\u003cstrong\u003e\u003c!----\u003e\u003c!----\u003e1.\u003c!----\u003e\u003c!----\u003eDrop the chill completely:\u003c!----\u003e\u003c\/strong\u003eBefore cooking.\u003c!----\u003e\u003c!----\u003e\u003c\/span\u003e\u003cstructured-node-sequence class=\"ng-star-inserted\"\u003e\u003cstructured-text class=\"ng-star-inserted\"\u003e\u003c!----\u003e\u003c!----\u003e\u003cp class=\"ng-star-inserted\"\u003eRump steak can seize up if cooked straight from the fridge. Take it out 45 minutes before cooking, pat it bone-dry, and season it generously with sea salt to help build a beautiful, savory crust.\u003c\/p\u003e\n\u003c!----\u003e\u003c!----\u003e\u003c\/structured-text\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c\/structured-node-sequence\u003e\u003c!----\u003e\n\u003c\/div\u003e\u003c\/div\u003e\u003c\/div\u003e\n\u003cdiv class=\"sequence-event ng-star-inserted\"\u003e\u003cdiv class=\"sequence-event-content\"\u003e\u003cdiv class=\"sequence-event-description gds-body-l\"\u003e\n\u003cspan only-show-to-message-actions=\"\" data-test-id=\"sequence-export-header\" class=\"only-show-to-message-actions\"\u003e\u003cstrong\u003e\u003c!----\u003e\u003c!----\u003e2.\u003c!----\u003e\u003c!----\u003eKeep it to Medium-Rare:\u003c!----\u003e\u003c\/strong\u003eThe cooking phase.\u003c!----\u003e\u003c!----\u003e\u003c\/span\u003e\u003cstructured-node-sequence class=\"ng-star-inserted\"\u003e\u003cstructured-text class=\"ng-star-inserted\"\u003e\u003c!----\u003e\u003c!----\u003e\u003cp class=\"ng-star-inserted\"\u003eCook the steak in a hot pan with a splash of oil for about 2–3 minutes per side. Rump is at its absolute best when kept to medium-rare; overcooking it will cause the muscle fibers to tighten up.\u003c\/p\u003e\n\u003c!----\u003e\u003c!----\u003e\u003c\/structured-text\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c\/structured-node-sequence\u003e\u003c!----\u003e\n\u003c\/div\u003e\u003c\/div\u003e\u003c\/div\u003e\n\u003cdiv class=\"sequence-event ng-star-inserted\"\u003e\u003cdiv class=\"sequence-event-content\"\u003e\u003cdiv class=\"sequence-event-description gds-body-l\"\u003e\n\u003cspan only-show-to-message-actions=\"\" data-test-id=\"sequence-export-header\" class=\"only-show-to-message-actions\"\u003e\u003cstrong\u003e\u003c!----\u003e\u003c!----\u003e3.\u003c!----\u003e\u003c!----\u003eLet the juices settle:\u003c!----\u003e\u003c\/strong\u003eThe crucial pause.\u003c!----\u003e\u003c!----\u003e\u003c\/span\u003e\u003cstructured-node-sequence class=\"ng-star-inserted\"\u003e\u003cstructured-text class=\"ng-star-inserted\"\u003e\u003c!----\u003e\u003c!----\u003e\u003cp class=\"ng-star-inserted\"\u003eRest the steak on a warm board for at least 5 to 7 minutes. This allows the heat to equalize and forces the delicious juices back into the center of the meat instead of leaking out onto your cutting board.\u003c\/p\u003e\n\u003c!----\u003e\u003c!----\u003e\u003c\/structured-text\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c\/structured-node-sequence\u003e\u003c!----\u003e\n\u003c\/div\u003e\u003c\/div\u003e\u003c\/div\u003e\n\u003cdiv class=\"sequence-event ng-star-inserted\"\u003e\u003cdiv class=\"sequence-event-content\"\u003e\u003cdiv class=\"sequence-event-description gds-body-l\"\u003e\n\u003cspan only-show-to-message-actions=\"\" data-test-id=\"sequence-export-header\" class=\"only-show-to-message-actions\"\u003e\u003cstrong\u003e\u003c!----\u003e\u003c!----\u003e4.\u003c!----\u003e\u003c!----\u003eSlice strictly against the grain:\u003c!----\u003e\u003c\/strong\u003eThe carving secret.\u003c!----\u003e\u003c!----\u003e\u003c\/span\u003e\u003cstructured-node-sequence class=\"ng-star-inserted\"\u003e\u003cstructured-text class=\"ng-star-inserted\"\u003e\u003c!----\u003e\u003c!----\u003e\u003cp class=\"ng-star-inserted\"\u003eLook closely at the steak to see which way the long muscle fibers are running. Take a sharp knife and carve the steak into thin strips \u003cb\u003eperpendicular (at a 90-degree angle) to the grain\u003c\/b\u003e. By cutting through the fibers rather than along them, you do the chewing work beforehand, ensuring every single bite melts in your mouth.\u003c\/p\u003e\u003c\/structured-text\u003e\u003c\/structured-node-sequence\u003e\n\u003c\/div\u003e\u003c\/div\u003e\u003c\/div\u003e\n\u003c\/div\u003e\u003c\/sequence\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cb\u003eDelivery Information\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003ePrimrose Herd beef is always fresh, butchered to order, vacuum-packed and shipped in recyclable packaging. Delivery to Mainland UK only (excluding NI). Shipped via express delivery in high-quality packaging and insulation.\u003c\/p\u003e","brand":"Primrose Herd","offers":[{"title":"Default Title","offer_id":49722128826658,"sku":"Rump Steak 500g","price":18.5,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0709\/9334\/6850\/files\/PH_Rump1_d8c834b4-a021-4f10-8541-fe6ac543cbd3_0f63ffe1aa666279.webp?v=1771908603","url":"https:\/\/shopartisanboxhits.com\/products\/beef-rump-steak","provider":"ArtisanBox","version":"1.0","type":"link"}