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the breed is only the starting point
"After leaving school
rolled and ready for the oven
carve off the bone and slice thinly
Rump Steak with Bordelaise Butter pork the breed is only theAs the seasons change and we embrace the comforting allure of slow cooked dishes, game birds, and venison, its easy for some cuts to slip from our radar. However, we believe its time to bring the spotlight back onto one of our all time favourites the rump steak. Rump steak is a deeply flavourful cut, aged for at least 30 days to ensure the perfect balance of tenderness and richness. This timing coincides with the increased demand at Swaledale Butchers
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