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a cross between Dorset Horn and German Merino ewes
Named for its weight and slow burning fire
The Fillet is known as the blank canvas of the steakhouse
You will frequently whiff aromas of tobacco and leather
right at the upper back
Rump Size:300g a cross between Dorset HornPRICE: R350 PER KG The Rump steak is cut from the rear quarters of the cow and is known as the butchers favourite. The rump is a boneless five muscled primal that sits between the sirloin and topside. This steak is made up of four of these muscles with differing tenderness. A great all rounder steak, rump is a little firmer in texture with a good layer of fat and are perfect for a variety of cooking methods. AGEING: 28 days wet aged PREFERRED COOKING