Rump Joint

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

Select a Breed

Choose your perfect cut from our range of British Heritage breeds

Breed Dry Aged Serves Weight Region Price Quantity
Aberdeen Angus 32 Days 8 1 X 2Kg (4.4lb) Holme Valley, West Yorkshire, UK £54.95
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Aberdeen Angus 32 Days 6 1 X 1.25Kg (2.8lb) Holme Valley, West Yorkshire, UK £34.95
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Aberdeen Angus 32 Days 4 1 X 750g (1.7lb) Holme Valley, West Yorkshire, UK £19.95
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Hereford 32 Days 8 1 X 2Kg (4.4lb) Holme Valley, West Yorkshire, UK £54.95
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Hereford 32 Days 6 1 X 1.25Kg (2.8lb) Holme Valley, West Yorkshire, UK £34.95
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Hereford 32 Days 4 1 X 750g (1.7lb) Holme Valley, West Yorkshire, UK £19.95
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Please note on breeds

From time to time the exact breed or farm may not be available at the time of despatching your order.
On such occasions we will endeavour to supply you with a suitable alternative.