Rump Roast

The Rump Roast, like all prime cuts of beef should come from grass fed animals, ideally rare and heritage type breeds which have been properly hung at a constant temperature a degree or two above freezing to allow it to slowly mature, the fibres to break down and the wonderful distinctive flavour to develop. This is how we prepare Beef at Northfield Farm.

Lean, but with a hint of fine marbling, Rump roast is one of the most flavoursome cuts. Like all our Beef, from slowly grown grass-fed cattle, and matured slowly in our dry-ageing fridges. Most experts, self-acclaimed or otherwise would insist that the colour of the raw Rump should be relatively dark when compared to either a poorly hung piece or one which has just been cut. It is a perfect cute to cook rare inside. We slice from the Rump Roast, which should have decent covering of fat over it, to give the Rump Steak it’s unmistakable flavour enhancing marbling. 

Clearly we consider ourselves one of the top experts on dry-aged beef online or in the world of face to face retail. Look elsewhere in our online butcher shop for the appropriate accompaniments or other delicious cuts of beef, delivered straight to your home from our farm. Whether you are a self-avowed carnivore or on a Keto diet, or some other low-carb regime, the Rump roast is one the kings of the Beef world and perfect for these sorts of diets. Click here for a delicious Roast Beef Salad recipe.