We carefully seem out each individual rump muscle and prepare our rump steaks without any fat. With plenty of internal marbling, the fat melts away once cooked resulting in a satisfying meaty steak that can hold its own with a rich sauce.
Hung on the bone for four weeks to intensify the flavour and texture.
Ashridge court farm - Based nr North Tawton.
“Our grass-fed beef comes from our small herd of South Devon cattle who spend as much of their lives as possible grazing in our fields. Reared slowly and allowed to develop naturally, our beef is marbled and well grained. It is then hung for 30 days to further develop its delicious flavour.”
Products:- Beef, (christmas geese) and split firewood logs.