Rump of Beef Roast

Cut from the hind quarter where the loin meets the leg, the Rump of Beef Roast offers beautiful beef with excellent flavour, fat covering, and texture. Grass-fed, slow-grown, and dry-aged, this cut is then boned and rolled by our butchers, arriving ready for roasting.

Less expensive than prime cuts but equally delicious, rump shines with a simple approach. Season it well, focus on careful cooking and resting, and let the natural flavour speak for itself.

Inspired by Chef George Ryle
"In the summer months, serve 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."

Inspired by Chef Val Warner
"For the perfect roast remove your Rump of Beef 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 home made 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."