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Top rump centre-cut steak

Cut from the tenderest part of the Top rump

£4.30

Quantity


100% Grass fed 28 Day dry-aged Regenerative

Description

These lean and soft steaks are cut from the tenderest part of the Top rump.

They're very popular in France as well as the rest of continental Europe – where they're known as Bullet steaks. 

Because they're so lean you shouldn't cook these beyond Medium-rare. You can braise them too if you want but, in truth, they’re a bit too good for that.

Note Top rump also called Thick flank is a plump, boneless cut with a medium tender, lean, fine grain. It comes from the hindquarter - right next to the Topside and Silverside. And produces some great roasting joints as well as some near-but-not-quite premium steaks. 

Cooking Tips

Nutrition

Calories: 145 Total fat: 4.3g Saturated fat: 2.6g Protein: 18.9g Salt: 70mg

Taste

Moderately tender, with a medium texture

Tenderness

Flavour

Fat

Cooking

Use dry heat or wet heat. As a steak cook to Medium-rare

Pan

Griddle

Oven To Pan

Grill

Sous Vide

Where this cut comes from?