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Also known as the tri-tip steak, this lean, tender cut is extremely popular in traditional Argentinian barbecue.
Rarely seen in the UK - this smooth, rich and succulent meat is at it's best when seared on the BBQ. Let it sit on the flames until the meat is brown and crispy on the outside but rosy and pink inside.
Because rump tail is leaner than most other cuts, it is perfect when marinated for 2 or 3 hours before cooking.
All of our steaks are 28 days matured and hand cut to order by our team of skilled traditional butchers.