Salt-Aged Sharing Rump Steak (680g)

Our sharing rump steak is a flavoursome centrepiece for sharing with friends. Perfect for those steak lovers in your life, this steak is cut from the hindquarter, making it full of creamy marbling which keeps the steak moist when cooking. We recommend searing and sealing the steak in a pan before transferring to the oven for 20 minutes on a high heat to finish. Be sure to rest your steak for at least half the cooking time to allow it to relax. Salt aging is a more natural way to dry-age meat. To ‘salt-age’ is to dry hang the cuts in a room full of Himalayan rock salt, which draws out any moisture in the room, creating the perfect environment for maturation. Aged between 28-35 days, the meat tenderises and develops a nutty flavour (the longer the ageing, the nuttier the flavour).Our sharing rump steak is a flavoursome centrepiece for sharing with friends. Perfect for those steak lovers in your life, this steak is cut from the hindquarter, making it full of creamy marbling which keeps the steak moist when cooking. We recommend searing and sealing the steak in a pan before transferring to the oven for 20 minutes on a high heat to finish. Be sure to rest your steak for at least half the cooking time to allow it to relax. Salt aging is a more natural way to dry-age meat. To ‘salt-age’ is to dry hang the cuts in a room full of Himalayan rock salt, which draws out any moisture in the room, creating the perfect environment for maturation. Aged between 28-35 days, the meat tenderises and develops a nutty flavour (the longer the ageing, the nuttier the flavour).