BASQUE RUMPThe 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