Rump Joint

Rump Joint

Premium, Locally Sourced, and Full of Flavor

Our rump joint is sourced from British farms committed to quality and sustainability, ensuring you enjoy the finest, most flavourful beef available.

How It Is Made

Our rump joints come from grass-fed cattle raised on open pastures, where they graze naturally and sustainably. This natural rearing process not only prioritises animal welfare but also enhances the flavour and nutritional value of the meat. Each joint is carefully butchered and aged to perfection, ensuring excellent texture and robust beefy flavour.

Where It Is Butchered From

The rump joint is cut from the hindquarter of the cow, specifically from the bottom round area. This cut is known for its rich, beefy flavour and slightly firmer texture, making it ideal for roasting.

Cooking Instructions

Enjoy the hearty flavour and tender texture of our rump joint with these simple cooking methods:

• Roasting: Preheat your oven to 220°C (200°C fan). Season the joint with salt, pepper, and your favourite herbs. Place in a roasting tin and cook for 20 minutes. Reduce the oven temperature to 180°C (160°C fan) and continue to roast for 25 minutes per 450g for medium-rare, or adjust the time according to your preferred doneness.
• Resting: After roasting, let the joint rest for at least 20 minutes. This allows the juices to redistribute, ensuring a moist and flavourful roast.

Storage Instructions

To maintain the freshness and quality of your rump joint:

• Refrigerate: Store in the coldest part of your fridge at 1-4°C and consume within 2-3 days of purchase.
• Freeze: For longer storage, tightly wrap the joint in cling film or vacuum-sealed bags and freeze. Use within six months for best quality.
• Thawing: Thaw in the refrigerator overnight for optimal texture and flavour before cooking.

Experience the robust flavour and superior quality of our locally sourced rump joint, perfect for a delicious and satisfying roast dinner.