Popeseye steak (rump steak)
This is an excellent frying steak - a more economical cut than sirloin and fantastic on a barbecue. In Scotland we call this popeseye steak but south of the border, you'll probably know it as rump. Lies next to the sirloin before butchering.Uses:
2 x 225g
This product arrives chilled in an insulated box. Please refrigerate and use by the date on the label. This product can be frozen on the date of delivery and kept for up to 6 months. Once frozen defrost thoroughly and eat within 24 hours and do not refreeze.