Approx. 200g beef rump.
A massively underrated cut, often overlooked. By dry-aging the entire rump, we take a cut often perceived as "tough" and produce an incredible steak. We like cooking this in a pan with butter, garlic and thyme but it will also do well on a fire.
We source our animals from small, independent farmers. We choose them based on what the animal ate and how it was treated. Everything we buy, as a result, is grass-fed and pasture-reared. We buy whole carcasses, allowing us to work with specific cuts and maintain full traceability of the product. All our beef is dry-aged for an absolute minimum of 14 days but closer to thirty days, on average.