The rump muscle is situated between the sirloin and the top of the leg, we remove the rump tail (for good diced beef), excess fat, grissle and the picanha muscle. The rump is then sliced into steaks. By preparing the rump steaks this way there are no connective tissues and it won’t “fall in half when cooked”, a premium cut rump steak. The rumps are aged on the bone in a cabinet lined with Himalayan rock salt for up to 6 weeks to enhance the flavour.
The finest English Lamb producer
Rose Prince author & food journalist
Iconic Foods of the Decade – Dry Aged Beef from Thoroughly Wild Meat
No 1 Meat Suppliers for Christmas
Observer Food Monthly
Your meat was OUTSTANDING ! Everyone who ate it was bowled over. So thank you !
Debbie Major - Delicious Magazine
As ever, Andrew, you’re a winner all the way! That salmon-cut silverside from the Ruby Red beef is brilliant. And, superb value.
Just to say how delicious the ribs of beef were yesterday – It cooked very well, and I can’t remember when I last had such an enjoyable beef roast
We ate the Salt Marsh Lamb Chops tonight, OMG they are outstanding
Sensational, the depth of flavour and soft succulence of texture in the leg of Lamb we had from you for our roast yesterday. The only word for it. Sensational.
the best Rib of Beef we have ever eaten
The Johnson Family, Bath