Richly Flavoured Rump Roast, Boned and Rolled for Easy Cooking
Cut from the hindquarter where the loin meets the leg, the Rump of Beef Roast delivers exceptional flavour, a good covering of fat, and a satisfying texture. This heritage breed beef is grass-fed, slow-grown on the lush pastures of the Yorkshire Dales, then dry-aged and expertly butchered — boned, rolled, and ready for roasting.

Less expensive than prime cuts but no less rewarding, rump offers excellent value and depth of flavour. It responds best to a straightforward approach: season generously, roast with care, and rest well to enjoy beef at its best.

Serving Suggestions from Chef George Ryle
“In the summer months, serve your rump roast with a salad of fresh peppery leaves, shallot rings doused in a sweet vinegar and plenty of finely grated Parmesan, a little olive oil and lemon juice to dress. Or maybe a salad of tomatoes, oregano and several of the best anchovies you can lay your hands on.

If cooking in the winter months, then why not bust out one of the greatest potato dishes of all time, gratin dauphinoise. Be brave with the level of garlic you infuse into the cream, the more the better, and use really great Gruyère! Or, perhaps, potatoes, shallots and radicchio roasted with plenty of garlic, olive oil and picked thyme.

However you serve it, rump will always be a deserving centrepiece at any table.”

Inspiration from Chef Val Warner
“For the perfect roast remove your Beef Rump Roast from the oven when an internal reading gives you 53°C. Let it rest well.

Rump is a good value cut but lacking in fat so be careful with the roasting. I like to pot roast it once browned with a little white wine and mushrooms and maybe some braised lettuce such as gem added near the end.

A favourite is to slice it once rested and eat with a luxurious potato salad containing lots of homemade mayonnaise, capers, raw shallot, grated hard boiled egg, lemon zest, tarragon, parsley, dill, little cubes of salted cucumber and black pepper.

It makes for a very good sandwich using buttered slices of rye bread (hopefully containing caraway seeds) and filled with the rump, sliced gherkins, mustard, dill and lots of zingy horseradish sauce.”

⭐⭐⭐ great taste® 2025 Judges' Comments
"This handsome hunk of meat, with good colouring, glistens from the moisture. The texture on carving is soft and giving, and the aroma is full and savoury with a slightly metallic tang. In the mouth there is the initial chew against a yielding meat, full of juicy flavour that bursts onto the palate and utterly delights. The fat is melt-in-the-mouth, and the huge beefy notes are sweet and mineral – and that juice! An astonishing piece of meat, profoundly delicious and an absolute treat.

This is a beautifully prepared and well roasted joint. It has very appealing beefy aromas, carves readily and is tender on the palate. There is lots of flavour in the fat and a clean medium length of flavour. Some wondered if it could have been hung longer for yet more depth and length of flavour.

This impressive joint has delicious meaty aromas, and the meat is succulent and juicy with hints of marmite. The fat is tasty and juicy and in good proportion with the meat. A very well presented joint of meat!

This rump has a generous layer of fat that is both juicy and flavoursome. The meat is very tender, moist and succulent and the texture is open, almost melt-in-the-mouth, with a slight chew, easily yielding. There are grassy notes in the flavour along with the rich beefy notes. It is delightful, a reflection on a beautifully-reared animal."