• Rump of Beef Roast
  • Rump of Beef Roast
  • Rump of Beef Roast

Rump of Beef Roast


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We currently have 14 remaining in stock.
  • Suitable for freezing
  • Delivered fresh
  • Grass-fed
  • Native breed
  • Great for home roasting

Product description

From the hind quarter of the carcass, where the loin meets the leg, the Rump of Beef Roast signifies beautiful beef*, with excellent flavour, fat covering and texture. Grass-fed, slow grown and dry-aged, this rump is then boned and rolled by our team of expert butchers, and delivered ready to roast.

Less expensive than a prime cut, but no less tasty; the rump is exceptional, even more so when approached with simplicity. Season Rump of Beef Roast well, focus on cooking and resting to perfection and let the natural flavour do the talking.

Chef George Ryle inspires:
"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."

Chef Val Warner inspires:
"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."

*All Swaledale beef is heritage breed and raised on independent farms and smallholdings dotted around the wildly beautiful Yorkshire Dales. Slow grown and free to roam on the swath of green hills and valleys; the result is naturally marbled, exceptional tasting beef with an umami taste - rich, dense and flavourful. Our beef is aged on the carcass to intensify its natural grass-fed character. Rump of beef roast is Always Fresh Never Frozen®, butchered to order, vacuum packed, and shipped in recyclable packaging to arrive safely insulated and ready to enjoy.


Grass-fed, heritage breed beef slow-grown to maturity on the lush, green pastures of the Yorkshire Dales. Dry-aged on the bone for >28 days.

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