Top rump joint from our own herd of Longhorn and Welsh Black beef, reared locally on our farm and then dry aged for 28 days. Top rump is known for its rich flavour and tenderness, making it a popular choice for roasting.
Postcodes we deliver to are: LE12, LE11, LE6, LE4, LE7
£15.88 – £47.64
At our farm situated near Mountsorrel, the Winterton family employs traditional farming practices to raise and grass-feed our premium beef. Our specialty lies in breeding Longhorn cattle and nurturing Welsh Black Cattle from North Wales. We’ve carefully selected these native breeds due to their renowned ability to produce beef with exceptional fat marbling and a delectably tender flavour. To ensure the highest quality, our beef undergoes a 28-day maturation process in our state-of-the-art dry ageing refrigerator, skillfully managed by our expert butchers.
Serving suggestion:
3 -4 servings per kg.
Cooking instructions:
Bring to room temperature (at least 2 hours) and season with salt and pepper.
Place in a roasting tin and cook in a preheated oven at 240 C (gas mark 9) for 20 minutes.
Reduce temperature to 190 C (gas mark 5) and cook for a further 15 minutes per 450g for rare, add a further 15 minutes for medium or a further 30 minutes for well done.
Leave to rest for at least 30 minutes before serving to achieve optimum tenderness.
