Rump Steak - Sharing Cut for Two
Cut from the prime rump by our expert butchers, this thick-cut steak is designed for two to share - perfect for a special occasion, an indulgent steak night at home, or a refined alternative to a traditional roast. Also available as 2 x 220g single steaks.

Swaledale beef is sourced from heritage breed cattle, slow-grown on independent farms and smallholdings across the Yorkshire Dales, where they graze freely on wild pasture, herbs, and grasses. This natural, regenerative approach results in grass-fed beef with a deep, umami-rich flavour and superb texture.

To further enhance its exceptional tenderness and succulence, our rump steak is dry-aged in our Himalayan salt chamber, concentrating its natural marbling and depth of flavour.

Swaledale Rump Steak is Always Fresh, Never Frozen® - butchered to order, vacuum-packed for peak freshness, and shipped in fully recyclable, insulated packaging to arrive in perfect condition.

Cooking & Serving Suggestions
Rump steak is best cooked to medium-rare or medium to preserve its tenderness and bold, beefy flavour. It’s a fantastic choice for:

• Pan-searing in a cast-iron skillet for a crispy, caramelised crust.
• Grilling over charcoal for a smoky, flame-kissed finish.
• Reverse-searing for precision cooking and even doneness.

Inspiration from Chef George Ryle
"Try grilling or pan-frying the steak and serving it with a rustic salad of beef fat croutons, confit garlic, and frisée, dressed with a Dijon mustard vinaigrette for a punchy finish.

Or, if the season allows, grill thick asparagus spears, seasoning well with sea salt and a squeeze of lemon as they come off the heat. Then rest the steak with a generous helping of garlic and parsley butter, which will melt beautifully over the meat.

For something a little unexpected, try a potato and clam salad. Steam the clams open, pick them from their shells, and toss them with warm, peeled potatoes. Make a dressing by tempering shallots and garlic in olive oil, adding lemon juice and cabernet sauvignon vinegar. Finish with plenty of chopped fresh parsley for a dish that balances richness with bright acidity."