Trenchmore Farm Dry-Aged Wagyu x Sussex Rump Steak

The rump steak, a muscle that goes through a lot of work, comes from the hindquarter of the carcass. It has a firmer texture in comparison to sirloin & ribeye. The dry ageing process enhances the flavour of this steak whilst improving tenderness.

Cook on high heat to your liking and rest before cutting. Ideally, served best medium rare.

We source our beef from Trenchmore Farm in Sussex, where Andrew, his daughter, Rachel & their expert cattlemen Neville & Gareth rear their cattle regeneratively. Slow grown like our Tamworths, the cattle spend their summers grazing the fields and their winters in an award winning, purpose-built Roundhouse Barn.

The cattle’s finishing ration is based on grass & herbal ley silage. It also includes brewer’s grain from a local brewery, linseed cake (a by-product of linseed oil pressing) which boosts omega-3, molasses & trace minerals.

All this results in some of the best tasting beef around!