If you’re looking for steak with the best flavour, you can’t do better than rump. It’s from the backside, so is a working area and may not be as tender as sirloin. But it more than makes up for that in flavour. Best cooked medium or medium rare, nice and thick and well rested. As with all our free-range, grass-fed Hereford and Angus beef, we mature this for 28 days for the perfect taste.