170g/6oz Rump Steaks Weight:10 x 170g/6oz From the end of the

From the end of the whole fillet

Check out our recipe for Bavette Steak with Broad Beans and Mushrooms

adding a few tablespoons of water to the bottom of the roasting tin

10 x 113g Burgers + 1kg Sausages (16 sausages)

and add garlic and rosemary into the slits

170g/6oz Rump Steaks Weight:10 x 170g/6oz From the end of theOur rump steak, is cut from (yes you guessed it), the rump, at the rear of the cattle. Matured so that it is tastier and not too chewy, it is suitable for everyday eating by frying, grilling or barbecuing. Very versatile, it can be cut thin or thick depending on your preference. Top TV Chef Hugh Fearnley Whittingstall claims that the best rump steak make the best steak tartare. Cooking Tips Rump is really versatile and can be cooked any way you like