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100% grass-fed Irish rump steaks from as little as £3.33 per steak. Restaurant-quality beef, delivered straight to your door.
The rump sits at the top of the hindquarter — a hard-working muscle that develops deep, concentrated flavour no other steak cut can match. More flavour than sirloin, more satisfying than fillet, and at a fraction of the price.
Our Boyne Valley rumps are sourced from cattle raised on mineral-rich Irish pasture, then carefully matured to unlock every ounce of flavour. Generous ~200g steaks that sear beautifully and eat like a proper dinner.
Generous ~200g steaks, individually vacuum packed. Perfect for the grill, pan or BBQ.
That's just £4.00 per steak!
Perfect for weekly meals or a dinner party
Only £3.33 per steak!
Stock up and save — freezer-friendly packs
Remove from the fridge 30–45 minutes before cooking. Pat dry with kitchen paper and season generously with flaky salt.
Get your heaviest pan smoking hot. Add a splash of high-smoke oil. Sear 3–4 minutes per side for medium-rare.
Rest on a warm board for at least 5 minutes. Slice against the grain for maximum tenderness. Finish with butter and pepper.
| Doneness | Internal Temp | Time per side | Description |
|---|---|---|---|
| Rare | 50°C | 2–3 min | Cool red centre, very juicy |
| Medium-Rare | 55°C | 3–4 min | Warm pink centre — our recommendation |
| Medium | 60°C | 4–5 min | Hint of pink, firmer texture |
| Well Done | 70°C | 6–7 min | Cooked through — we won't judge |
