Rump steak Is best removed from the fridge 30 mins before cooking to come up to room temperature so you get a good even cook and a tender steak.

Place a good thick bottomed skillet on a medium high heat and give a couple on minutes to get genuinely hot. Season your steak well with salt and pepper. Add some oil to the pan and lay your steak into it away from you.

Fry the steaks for 2 minutes on each side before lowering the heat and cooking for another 1 minutes a side.

Add some garlic, butter and thyme to the pan and baste the rump steak well for a minute or two before removing from the pan

Allow to rest for at least 5 minutes for the meat to relax and reabsorb the juices.

All our meat is delivered frozen.

We deliver it to you in insulated sustainable wool packaging that can keep it frozen for 72hrs. When you receive your meat please put it straight in the freezer. Even if it has defrosted it is ok to put back in the freezer as long as it is not warm.

We deliver it frozen for a number of critical reasons:

• Natures preservative. Freezing is one of the most ancient of all methods of preservation. We firmly believe that when frozen rapidly there is no loss of quality in the meat.

• Sustainability. By freezing our meat we can ensure there is as close to zero waste as possible. Our meat is frozen as soon as it is butchered in protective packaging that allows us to keep the meat perfectly for over a year. This is vs 10 days for fresh.

• Seasonality. Like vegetables, meat has a season. By freezing our meat we can select our produce when it is at its very best. Fresh meat butchers cannot do this and you can taste the difference in our meat.

• Better supporting farmers. For our farmers it is most profitable for them to get the produce off the farm as soon as it is ready. This allows us to support them better.