170g/6oz Rump Steaks Weight:10 x 170g/6oz and add garlic and rosemary

and add garlic and rosemary into the slits

Bavette is best served rare to medium-rare as it is too thin to cook well done

adding a few tablespoons of water to the bottom of the roasting tin

part beef joint

and with this lean meat protein pack you can cook restaurant quality high protein meat for yourself at home

170g/6oz Rump Steaks Weight:10 x 170g/6oz and add garlic and rosemaryOur rump steak, is cut from (yes you guessed it), the rump, at the rear of the cattle. Matured so that it is tastier and not too chewy, it is suitable for everyday eating by frying, grilling or barbecuing. Very versatile, it can be cut thin or thick depending on your preference. Top TV Chef Hugh Fearnley Whittingstall claims that the best rump steak make the best steak tartare. Cooking Tips Rump is really versatile and can be cooked any way you like