170g/6oz Rump Steaks Weight:10 x 170g/6oz Check out our recipe for

Check out our recipe for Bavette Steak with Broad Beans and Mushrooms

From the end of the whole fillet

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

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

Lovely and easy to cook

170g/6oz Rump Steaks Weight:10 x 170g/6oz Check out our recipe forOur 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