A Hugely Flavoursome Roasting Joint
Cut from the D cap of the rump and perfect for a traditional Sunday lunch centrepiece with ample marbling and succulent flavours. Sourced exclusively from grass fed herds reared in the great outdoors to promise only the best flavour, our Rump Joints are only dispatched after being matured in our dedicated dry aging room, and judged ready by our Master Butcher.
The rump tends to have a coarser grain than other roasting joints, yet it is well marbled with fat, and in Latin America is actually more prized than European prime cuts (see our Beef Picanha Joint for more information). As such our Rump Joints represent great value and are dry age matured to tenderise the meat, before being trimmed, boned and rolled on the butcher’s block.
The rump is a great alternative roasting joint, boasting some of the best textures available from the beast, offering succulence and deep flavour. Roast slowly on a trivet of onion, carrot and celeriac to infuse the meat with aroma and serve with traditional roast potatoes, home made Yorkshire puddings, and Cartwright and Butler’s Fierce Horseradish Cream.
|OUR RECIPE TIPS FOR COOKING YOUR RUMP JOINT|