An often overlooked steak cut, the rump steak is a firm favourite at Lincoln Russet. Cut from the very end of the loin, right next to the sirloin, the rump steak might not be as tender as a fillet, but where it lacks in softness it makes up for in flavour. A beautiful fat covering and lower marbling means that the steak is fantastic for anyone who prefers leaner meat. It’s also, therefore, higher in protein and good for dieters.
We cut our steaks thick, because that’s the way we like them.
‘The bland, mass produced meat market is not something we subscribe to.’ – Amy Jobe, founder of Lincoln Russet.
All Lincoln Russet beef is grass-fed and pasture-raised on our farm, feeding on the forage available to them on the land they occupy. The cattle are put out to the fields in the summer and brought indoors during winter. A hardy breed, the cattle put weight on well feeding on only grass and pasture. So, the result? A spectacular marbling and a deep, succulent flavour which we believe is some of the best you can find in the country today.
Only beef reared with passion will taste truly amazing. So, as fourth generation arable and livestock farmers, we’re experts on raising good beef cattle. To read more about how we raise our cattle, click here. Or, if you’d prefer a smaller beef box, here.