HAWKSMOOR 35 Day Dry-Aged British Rump Steak

Rump: Big beefy flavour.
We recommend: Medium-rare


“Excuse me while I get moist-eyed: Hawksmoor filled a yawning gap in our culinary life. One of my favourite restaurants of the last 10 years.” Jay Rayner, Observer


The key to great steak is happy cattle. Since we opened our first restaurant in 2006, we’ve been working with passionate farmers across Britain doing things the old-fashioned way. Slowly, carefully, always focusing on the health and happiness of the animals and the land on which they graze. We believe that animal welfare, sustainable farming and supporting independent farmers are not just the right thing to do – they’re as close as you can get to a guarantee of great tasting beef.

Our cuts are all carefully butchered by hand and dry-aged for 35 days in a bespoke dry-aging room, losing on weight but improving in flavour and tenderness. From our network of passionate farmers this traditional breed British beef is exactly the same as we serve in our restaurants in London, Liverpool, Manchester and Edinburgh.

Beef, salt, heat. When it’s as simple as that the beef really has to be the best there is.


Our rump is hand-butchered with real care, not to look like a supermarket steak, but to cook better and eat better. Properly trimmed, full of flavour, and cut the way it should be, it delivers everything a great rump ought to. Exactly as you get in our restaurants.


“Flawless. The best steak you’ll find anywhere.” Giles Coren, The Times

GB

Keep refrigerated below 5ºC. Once opened, consume within 1 day. Do not exceed use by date. For use by date, see front of pack. Suitable for freezing on day of purchase. Use within 1 month of freezing. Defrost fully before use. Do not refreeze once defrosted.

If the weather allows, grill on the barbecue over white hot coals. If not, use a cast-iron griddle or heavy-gauge frying pan and get very hot (if using a frying pan add a nugget of beef dripping). Season generously with Maldon sea salt just before cooking and turn the steak regularly until it forms a delicious dark golden brown crust. Use a temperature probe to hit your desired cuisson (guideline temperatures included on packaging).

Hawksmoor’s top chef, Matt Brown, has been Head Chef of not one but two restaurants with three Michelin stars. Let him teach you how to cook the perfect steak, sides and more. For Matt’s masterclasses visit thehawksmoor.com/steak

Wash hands and surfaces thoroughly before and after preparing raw meat.

Skin Packed

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Hawksmoor

HAWKSMOOR 122 124 Golden Lane, London, England, EC1Y 0TL

GB

HAWKSMOOR 122 124 Golden Lane, London, England, EC1Y 0TL