Angus Beef Rump Roast - Grain-Fed 1kg
The Rump roast comes from one of the working muscles in the gorgeous posterior! When prepared low and slow, you are guaranteed maximum tenderness, a melting texture and sweet umami flavour.
Inspiration: To prepare this beauty, start by patting it dry with kitchen towel and bring to room temperature (1 hr). Preheat your oven to 200’C. In a large roasting tray with a rack inside, place the beef fat side up, and season well with good quality sea salt. Roast for 10 mins at 200’C then reduce the temperature to 160’C and cook for a further 10 -12 mins for medium-rare. Remove from the oven, covering with tinfoil, rest for 10-15 mins and season generously before carving.
Get yourself a pack of our red wine sauce to make a lovely gravy to go with it, and of course, all your favourite roasted vegetables.
Provenance: We have built our business on the commitment to sourcing premium grade meat from some of Victoria's best farmers and livestock producers.
The Rump roast comes from one of the working muscles in the gorgeous posterior! When prepared low and slow, you are guaranteed maximum tenderness, a melting texture and sweet umami flavour.
Inspiration: To prepare this beauty, start by patting it dry with kitchen towel and bring to room temperature (1 hr). Preheat your oven to 200’C. In a large roasting tray with a rack inside, place the beef fat side up, and season well with good quality sea salt. Roast for 10 mins at 200’C then reduce the temperature to 160’C and cook for a further 10 -12 mins for medium-rare. Remove from the oven, covering with tinfoil, rest for 10-15 mins and season generously before carving.
Get yourself a pack of our red wine sauce to make a lovely gravy to go with it, and of course, all your favourite roasted vegetables.
Provenance: We have built our business on the commitment to sourcing premium grade meat from some of Victoria's best farmers and livestock producers.
Original: $23.56
-65%$23.56
$8.25Description
The Rump roast comes from one of the working muscles in the gorgeous posterior! When prepared low and slow, you are guaranteed maximum tenderness, a melting texture and sweet umami flavour.
Inspiration: To prepare this beauty, start by patting it dry with kitchen towel and bring to room temperature (1 hr). Preheat your oven to 200’C. In a large roasting tray with a rack inside, place the beef fat side up, and season well with good quality sea salt. Roast for 10 mins at 200’C then reduce the temperature to 160’C and cook for a further 10 -12 mins for medium-rare. Remove from the oven, covering with tinfoil, rest for 10-15 mins and season generously before carving.
Get yourself a pack of our red wine sauce to make a lovely gravy to go with it, and of course, all your favourite roasted vegetables.
Provenance: We have built our business on the commitment to sourcing premium grade meat from some of Victoria's best farmers and livestock producers.
