We recommend 3-4 portions per kg
The Rump Tail has a slightly different texture to the eye of the rump, which is what we cut for our individual rump steaks.
The shape and texture of the rump tail is perfect for cooking whole, either on the fire pit, BBQ or a searing hot griddle pan.
It only takes a few minutes, so that the thicker part of the muscle stays wonderfully rare, whilst the tapered end will cook slightly more, which suits some guests.
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