The Rump Steak in widely regarded as one of the tastiest steaks of the Big 4 – The cut takes to ageing very well and in our eyes this is a must. Whether you like a 2″ slab to share or one of our normal steaks that are usually cut at 1″ thick these are just perfect. Often a little tougher than the likes of Sirloin or Ribeye but makes up in flavour. Cook it right (Rare / Med-Rare) then sliced thin after a good rest and you’ll be smiling to yourself.. Jeez that butchers right – It’s delicious!