Bring to room temperature for 30 minutes. Season with sea salt and cracked black pepper. Sear in a very hot cast iron pan — 2-3 minutes per side for medium-rare. Wagyu fat renders quickly — watch it carefully and don't use high heat for too long. Rest for at least 5 minutes and always slice against the grain to maximise tenderness.

Standard rump is already the most flavoursome everyday steak — it has more depth than sirloin and more character than fillet. The Wagyu marbling adds a layer of richness and complexity that takes it into premium territory, while the dry-ageing on the bone concentrates the flavour further. It's exceptional value within the Golden Herd range.

Our Golden Herd Heritage Wagyu cattle are raised on lush pastures across the British Isles by a collective of passionate Wagyu farmers. Raised in a low-emission, pasture-focused system. Hand-selected from the top 1% of cattle at slaughter.

Standard grass-fed rump has excellent flavour but a firmer texture. Our Golden Herd Heritage Wagyu rump has significantly more intramuscular fat, producing a richer, more complex eating experience with noticeably improved tenderness. The dry-ageing on the bone adds a further layer of depth. It's a completely different steak.

Yes — order before 11am Tuesday to Friday for next-day delivery across the UK mainland. Free delivery on orders over £95, otherwise £6.50.