Pasture-Fed Beef Rump Steak


100% Pasture Fed Organic Beef

Rump Steak

£27.00 per kilo
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Indulge in culinary excellence and responsible choices with our pasture-fed beef rump steak. Sourced from cattle that graze freely on open pastures, our commitment to sustainable farming practices ensures not only a gastronomic delight but also a conscientious approach to food production. Explore the world of pasture-fed beef rump steak and uncover a lean, flavorful gem that’s both delectable and environmentally responsible.

Recipe: Pan-Seared Pasture-Fed Beef Rump Steak with Red Wine Reduction


  • 2 pasture-fed beef rump steaks
  • 2 tablespoons olive oil
  • 2 cloves garlic, minced
  • 2 sprigs fresh rosemary
  • Salt and black pepper, to taste
  • 1 cup red wine
  • 1/2 cup beef broth
  • 2 tablespoons unsalted butter
  • Chopped fresh parsley, for garnish (optional)


  1. Begin by taking the pasture-fed beef rump steaks out of the refrigerator and allowing them to come to room temperature for about 30 minutes. This ensures even cooking.
  2. Preheat a heavy skillet over high heat. It should be very hot.
  3. Season the rump steaks generously with salt and black pepper on both sides.
  4. Add olive oil to the hot skillet. Place the seasoned steaks in the skillet.
  5. Sear the steaks for about 3-4 minutes on each side for medium-rare, or adjust the time according to your preferred level of doneness.
  6. During the last minute of cooking, add minced garlic and fresh rosemary sprigs to the skillet. Toss them around to infuse the flavors into the steaks.
  7. Once cooked to your liking, remove the rump steaks from the skillet and transfer them to a plate. Let them rest for about 5 minutes.
  8. In the same skillet, add the red wine and beef broth. Bring the mixture to a boil, then reduce the heat to a simmer.
  9. Allow the sauce to reduce by half, stirring occasionally. This should take about 5-7 minutes.
  10. Once the sauce has reduced, add unsalted butter and whisk it in until the sauce is glossy and slightly thickened.
  11. Slice the rested rump steaks and drizzle the red wine reduction sauce over them.
  12. Garnish with chopped fresh parsley if desired.

Savor the exceptional tenderness and rich flavors of pan-seared pasture-fed beef rump steak with this elegant recipe. Each bite is a celebration of pure, untainted taste, coupled with the assurance that you’ve made a responsible choice for your health and the environment. Elevate your meals with this lean, flavorful cut that embodies the essence of ethical and delectable dining.

Additional information

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