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BASQUE RUMP

BASQUE RUMP

Turner & George

£45.85

The rumps taken from Spanish ex-dairy cattle, left to roam Basque country pasture until they're between 8 and 12 years old. A little less intense than the Galician beef, but with plenty of strong, lasting flavour. COOKING TIPS BASQUE RUMP Ensure the cut is at room temperature. (Remove from the fridge at least 2 hours before cooking.) Get your grill or pan smoking hot. At the last minute, season well with our Great Cow Rub – use a tiny bit of oil or none at all, if the grill or pan is hot enough, it won’t stick. Stick your steak on! Leave for a couple of mins to get a good colour then turn. Kee

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Buy from Turner & GeorgePrice seen 2026-09-06. Affiliate link.

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