Rump Steak with Bordelaise Butter pork If you prefer a quicker

If you prefer a quicker roast

so we’re told

Slice up and serve with a celeriac remoulade for a light lunch or first course of a dinner party

why not white truffle

with a more pronounced and evolved flavour than lamb but far more tender than mutton

Rump Steak with Bordelaise Butter pork If you prefer a quickerAs the seasons change and we embrace the comforting allure of slow cooked dishes, game birds, and venison, its easy for some cuts to slip from our radar. However, we believe its time to bring the spotlight back onto one of our all time favourites the rump steak. Rump steak is a deeply flavourful cut, aged for at least 30 days to ensure the perfect balance of tenderness and richness. This timing coincides with the increased demand at Swaledale Butchers