We have a wide selection of delectable prime steak cuts, ranging from premium cuts that are better known and in demand to lesser-known cuts that can be used in inventive ways to produce the best dish using a more affordable cut.
We are national suppliers of Rump steak
The greatest level of food safety is used in the processing of our product line. We have steak cuts suitable for a variety of guests to suit all price points, without compromising on quality, from top restaurants, premium pubs and hotels, to schools and care homes.
What are qualities of Rump Steak?
Known as the steak lover’s steak, rump is a boneless cut that is relatively lean, meaning it is one of the best healthier steak options. It is large and less tender than other cuts due to it being cut from the hind leg of the cow; which is a well worked area of the animal.
Rump steaks are a popular boneless cut and extremely versatile in many recipes. Although they have little intramuscular fat, rump steaks have an incredible rich flavour.
We treat all of our rump steaks with care from sourcing to delivery. We can also ensure full traceability of all of Campbell Brothers products and can produce cuts tailored to any specific requirements you may have.
How are Rump steaks prepared?
Our love of beef is what drives the care and attention we put into hand preparing our rump steaks for our customers at our butchering facilities, located in Scotland and London.
As all of our beef is completely traceable and red-tractor assured, you can be sure that the rump steak you will be ordering from Campbell Brothers is of the highest and most consistent quality. We also source our fresh meat locally, as we are passionate about supporting British farmers.
As meat experts since 1902, we are knowledgeable in all methods of butchering and producing prime rump steaks. Any specific requirements you may need will never be too much to ask of our skilled butchers!
Looking for inspiration?
Rump is the perfect steak for fajitas, kebabs and stir-fries when thinly sliced. It is also great for any dishes that require a lean, healthier steak cut as it has little marbling and a fat border along the curved side which can easily be removed.
Explore our other high quality steaks:
The fibrous one…
Bavette (Flank) steak is lean and slim cut with a defined grain. It has a gamey texture, beefy flavour and absorbs juices well.
The lean one…
Sirloin steaks are lean, mildly tender, juicy and very tasty. A perfect middle way between a succulent ribeye and a tender fillet.
The juicy one…
Succulent, tasty and moist, a forerib (Prime Rib) steak is a delicious meaty steak and is even perfect for a Sunday roast.
The bold one...
Ribeye is a universal cut enjoyed by many. It’s thick and juicy, well marbled and flavourful.
The tender one…
We have a wide selection of delectable prime steak cuts, ranging from premium cuts that are better known and in demand to lesser-known cuts that can be used in inventive ways to produce the best dish using a more affordable cut.
The 'best of both' one…
This two-sided bone-in steak covers all the bases. It is lean and tender with a delicate flavour on one side and a beefier flavour on the other giving an extra-ordinary dining experience.
The show stopping one…
A tomahawk is a thick, juicy steak cut with plenty of marbling and therefore plenty of rich flavour. It is eye-catching with a full rib bone attached and perfect for sharing.
The braising one...
Flavourful and budget-friendly, beef daube is a delicious shoulder steak that can be slow-cooked to achieve a desirable tenderness much like the more coveted steak cuts.
The decadent one...
Small in size, but made up for in thickness, the Chateaubriand is one of the most tender steak cuts with a melt in your mouth texture and delicate beefy flavour.
The double-sided one...
With a succulent sirloin on one side and a tender fillet on the other, the prized porterhouse cut is a sizeable steak ideal for sharing as a meal for two
The flat iron one...
Although the featherblade steak has a coarser grain, it is extremely tender and well marbled which lends a delicious, rich beefy flavour to the meat
The gaucho's favourite one...
The picanha cut originating from Brazil is a juicy, thick-grained steak with a cap of fat and distinctive crescent shape. Its coarse grain makes it perfect for direct heat grilling
Have a question?
Our experienced team are here to answer all your questions, from general account enquiries, to discussing your butchery specification and advice on products to suit your menu.
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