Rump Pave Steak
Lean Steak with Sweet, Concentrated Flavour
Pavé means brick or paving stone in French, and these Pavé Steaks certainly live up to their reputation of a substantial, thick cut boasting dense texture and rich flavours. These steaks are also particularly lean, with ours sourced exclusively from grass fed herds, reared to full maturity to promise real character, before being dry aged matured by our Master Butcher, to enhance the qualities of the natural meat.
Substantially different from the Picanha and Rump Steak, the Rump Pave is cut from the lower muscle at the heart of the rump, to promise a very lean individual steak with no external fat. This is contrary to British (and Latin American) traditions of steak cutting, with the Rump Pave being more European in style and origin, though no less in prime quality.
These continental style steaks are a favourite of chefs, especially in the bistro range, with the leanness of the meat attracting many steak connoisseurs. Its deliberate thick cut makes the Rump Pave a real steak night treat, being particularly juicy. Serve with a gratin dauphinoise, or a rich bordelaise sauce, alongside a peppery watercress salad for a discerning meal.
For perfect cooking and measuring internal temperatures, we recommend a ‘Meater + Wireless Thermometer’. Available to buy here.
|OUR RECIPE TIPS FOR COOKING YOUR RUMP PAVE STEAK|