£27.20
This Hawksmoor rump steak is defined by its big beefy flavour profile, making it a substantial choice for beef lovers. It has been carefully matured for 35 days to enhance its natural texture and taste complexity. We strongly suggest preparing this cut to medium-rare for the optimal eating experience.
- Benefits include 35-day maturation for deep flavour development.
- Delivers a notably big, beefy taste, as noted by food critics.
- Sourced from dedicated British farmers prioritising animal welfare.
- Cattle graze on land managed with clear sustainability principles.
- Achieve the best results by serving cooked medium-rare.
Experience the dedication to quality inherent in this traditionally prepared, premium aged rump steak.
Read MoreDescription
xProduct Description
Rump: Big beefy flavour.
We recommend: Medium-rare
“Excuse me while I get moist-eyed: Hawksmoor filled a yawning gap in our culinary life. One of my favourite restaurants of the last 10 years.” Jay Rayner, Observer
The key to great steak is happy cattle. Since we opened our first restaurant in 2006, we’ve been working with passionate farmers across Britain doing things the old-fashioned way. Slowly, carefully, always focusing on the health and happiness of the animals and the land on which they graze. We believe that animal welfare, sustainable farming and supporting independent farmers are not just the right thing to do – they’re as close as you can get to a guarantee of great tasting beef.
Our cuts are all carefully butchered by hand and dry-aged for 35 days in a bespoke dry-aging room, losing on weight but improving in flavour and tenderness. From our network of passionate farmers this traditional breed British beef is exactly the same as we serve in our restaurants in London, Manchester and Edinburgh.
Beef, salt, heat. When it’s as simple as that the beef really has to be the best there is.
“Flawless. The best steak you’ll find anywhere.” Giles Coren, The Times
Info
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Product attributes
Product attributes
Suitable for freezing
Product Information
Rump: Big beefy flavour.
We recommend: Medium-rare
“Excuse me while I get moist-eyed: Hawksmoor filled a yawning gap in our culinary life. One of my favourite restaurants of the last 10 years.” Jay Rayner, Observer
The key to great steak is happy cattle. Since we opened our first restaurant in 2006, we’ve been working with passionate farmers across Britain doing things the old-fashioned way. Slowly, carefully, always focusing on the health and happiness of the animals and the land on which they graze. We believe that animal welfare, sustainable farming and supporting independent farmers are not just the right thing to do – they’re as close as you can get to a guarantee of great tasting beef.
Our cuts are all carefully butchered by hand and dry-aged for 35 days in a bespoke dry-aging room, losing on weight but improving in flavour and tenderness. From our network of passionate farmers this traditional breed British beef is exactly the same as we serve in our restaurants in London, Manchester and Edinburgh.
Beef, salt, heat. When it’s as simple as that the beef really has to be the best there is.
“Flawless. The best steak you’ll find anywhere.” Giles Coren, The Times
Country of origin
GB
Nutritional data
Per 100g:
Energy Kj
821
Energy Kcal
197
Fat g
13.5
(of which saturates) g
5.8
Carbohydrates g
0
(of which sugars) g
0
Fibre g
0
Protein g
18.9
Salt g
0.13
Storage
Keep refrigerated below 5ºC. Once opened, consume within 1 day. Do not exceed use by date. For use by date, see front of pack. Suitable for freezing on day of purchase. Use within 1 month of freezing. Defrost fully before use. Do not refreeze once defrosted.
Preparation and Usage
If the weather allows, grill on the barbecue over white hot coals. If not, use a cast-iron griddle or heavy-gauge frying pan and get very hot (if using a frying pan add a nugget of beef dripping). Season generously with Maldon sea salt just before cooking and turn the steak regularly until it forms a delicious dark golden brown crust. Use a temperature probe to hit your desired cuisson (guideline temperatures included on packaging).
Hawksmoor’s top chef, Matt Brown, has been Head Chef of not one but two restaurants with three Michelin stars. Let him teach you how to cook the perfect steak, sides and more. For Matt’s masterclasses visit thehawksmoor.com/steak
Wash hands and surfaces thoroughly before and after preparing raw meat.
Package type
Skin Packed
Recycling information
Box Recycle
Film Don't Recycle
Tray Don't Recycle
Brand
Hawksmoor
Manufacturer
HAWKSMOOR, Unit B, Jack's Place, 6 Corbet Place, London, E1 6NN
Country of Packing
GB
Return to Address
HAWKSMOOR, Unit B, Jack's Place, 6 Corbet Place, London, E1 6NN
