From our Sandbach counter
Rump Steak
£8.40
- Individual portion (approx. 300g)One generous single serving
- Cut fresh to orderSuitable for home freezing
- Use within 3–4 days of deliveryKeep chilled in the fridge
- Approx. 300gButcher-cut, so weights vary slightly
Rump steak is a popular beef cut with a robust flavour, ideal for pan-frying, grilling and barbecue cooking. Available from The Butcher’s Blade in Sandbach, Cheshire, it’s a great choice for a satisfying steak dinner.How to cook: Pat dry, season well and sear in a hot pan or on a grill. Cook to your preferred doneness, rest briefly and slice across the grain where appropriate.Serving ideas: Pair with chips, garlic butter, peppercorn sauce or a fresh salad. Thinly sliced rump also works well in steak sandwiches, wraps and warm salads.For flavourful beef steak from your local Sandbach butcher, rump steak is a versatile option for weeknight dinners and weekend grilling.
Rump Steak from The Butchers Blade in Sandbach. Rump is a practical starting point for a steak supper or a meal served in slices. Think about the finished plate before choosing your portion: a steak with potatoes and vegetables is a different plan from a sharing dish with several sides. Rest and slice across the grain where appropriate.
Choosing for your meal
Think about thickness, bone and how many people you want to feed rather than judging by weight alone. If you are unsure which size suits your pan or grill, ask Lee before ordering. Preparation matters: an intact whole cut, a rolled item and a tenderised product do not share the same food-safety requirements. Follow the instructions for this specific cut.
Serving ideas
Potatoes, mushrooms and green vegetables are simple places to start. Have your sides ready before cooking, use an appropriate pan or grill and leave room to rest the meat as your recipe directs. Slice across the grain where appropriate. Sauces and accompaniments are suggestions, not included contents. Check cooking guidance for the exact meat and preparation rather than relying on one universal timer.
Vacuum packed or tray wrapped to lock in freshness
Local delivery orders travel chilled in an insulated cool box with ice packs.
Closed Sunday and Monday. Collect your order at the counter during these hours.
“The Butcher’s Blade never disappoints! The staff are always smiling and super friendly, making my meat run feel like catching up with friends. Their steaks are perfectly trimmed, the sausages are bursting with flavour, and they always have a handy tip or two.”
View our Cooking & Safety Guide for safe temperatures and tips.
Need help with portions, storage or allergens? Ask Lee before ordering.
01270 691283From the kitchen
Cooking Rump Steak
Pat dry, season and sear every outside surface. Adjust cooking for the thickness and rest before slicing across the grain. Rolled or tenderised cuts need thorough cooking.
How to cook steakLee’s tip
Big flavour, firmer bite
Rump has more chew and more beefiness than sirloin. Keep it medium-rare to medium and slice it before serving so everyone gets a tender piece.
What goes with it?
Pub-style with chips, peas, grilled tomato and mushrooms, or sliced over a steak sandwich. A Merlot or a cold lager.
Want Lee’s personal recommendation? Ask him at the counter or call the shop. Always follow the product label and confirm allergens.