|We'll clean 'em up for you good and proper, promise|
Preferred steak of Ginger Pig owner Tim, rump should be cut fairly thick, seared hot and fast, well rested and served medium-rare.
These ol' rumps are in our five London shops from today; get your 55-day steak on or a rump roasting joint before someone else beats you to it. Here are some recipes to get the creative juices flowing...
David Thompson's beef stir-fried with oyster sauce, onions and Thai basil and Hugh Fearnley-Whittingstall's beef satay salad