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Rump
£13.50
Taken from the hindquarter, the Wagyu rump is a beautifully balanced cut that delivers bold flavour with impressive tenderness. Its natural marbling allows the fat to melt slowly during cooking, enriching the meat with deep savoury notes. This is a versatile, flavour-packed steak that rewards simple cooking and makes an ideal centrepiece for sharing.
How to cook it
Shallow Fry · from ambient
TimingsRare
- Remove from packaging 10 minutes before cooking. Heat a pan over high heat.
- Lightly oil and season the steak.
- Place into a hot, dry pan and turn once during cooking.
Rest for 5 minutes before serving.
With a probe: rare 50C, medium 60C, well done 70C in the centre. Rest for as long as it cooked.