28 Day Aged Beef Rump Joint

A tender and succulent roasting joint from our grass fed, organic beef. Absolutely delicious either when roasted slowly, or flash roasted to achieve medium rare.

Slice nice and thick, before serving with lashings of horseradish sauce and gravy for a traditional British dish that hits the spot.

Good To Know

Ingredients & Nutritional's

Organic and Pasture-Fed for Life Beef
Please note this is produced in a factory that handles Gluten

Nutritionals per 100g: Energy 212 Kcal/ 881 kJ | Fat 14.8g, of which saturates 6.6g | Carbohydrates 0g, of which sugars 0g | Fibre 0g | Protein 19.6g| Salt 0.15g

Serving suggestions:

1kg - Serves 4

2kg - Serves 8

How To Store

Our 28 day aged beef rump joint is delivered fresh in an insulated box. They are butchered fresh to order and will arrive with a 9-day shelf life (including the day of delivery). We recommend for these to be stored below 4 degrees or alternatively, you can pop them in the freezer for up to 6 months.

Our Farms & Suppliers

We source our organic beef from our exclusive network of local Devon organic farms. The cows spend their days grazing freely on a wide variety of native grasses, wildflowers and herbs, roaming the fields and resting under the trees. In the winter, they are given homegrown, organic silage and hay to munch throughout the day. We support traditional British cattle breeds that benefit from natural, slow-growing lives and produce beautifully marbled beef. Our beef is then hung for at least 21 days to mature the flavour for tender, flavourful meat. This creates an exceptional flavour and soft texture that is second to none. From our own cured pastrami to slow-roasting joints, we are immensely proud of our organic, pasture-fed beef.

How To Cook

We Recommend: 

Ingredients:

• 1kg or 2kg rump beef joint
• 2 tablespoons olive oil or vegetable oil
• 4 cloves garlic, minced
• 2 tablespoons fresh rosemary or thyme (or 2 teaspoons dried)
• Salt and freshly ground black pepper, to taste
• 1 large onion, roughly chopped
• 2-3 carrots, peeled and cut into chunks
• 2-3 parsnips, peeled and cut into chunks
• 200ml beef stock (optional, for roasting)

Instructions:

1. Preparation:

   • Remove the rump joint from the fridge about 30 minutes before cooking to allow it to come to room temperature. This helps with even cooking.

2. Preheat the Oven:

   • Preheat your oven to 220°C (200°C fan) or 425°F.

3. Season the Joint:

   • Pat the rump joint dry with kitchen paper to help it sear well.
   • Rub the joint all over with olive oil or vegetable oil.
   • Season generously with salt and freshly ground black pepper. Rub the minced garlic and fresh herbs (rosemary or thyme) all over the joint.

4. Roasting:

   • Place the joint on a rack in a roasting tin. Arrange the chopped onion, carrots, and parsnips around the joint.
   • Roast in the preheated oven for:
     • 1kg joint: Roast for 20 minutes at 220°C (200°C fan) or 425°F, then reduce the temperature to 180°C (160°C fan) or 350°F and roast for an additional 30-40 minutes for medium-rare. Adjust the time based on your preferred level of doneness:
       • Medium-rare: 50-52°C (120-125°F)
       • Medium: 60°C (140°F)
     • 2kg joint: Roast for 20 minutes at 220°C (200°C fan) or 425°F, then reduce the temperature to 180°C (160°C fan) or 350°F and roast for an additional 1 hour to 1 hour 20 minutes for medium-rare. Adjust the time based on your preferred level of doneness:
       • Medium-rare: 50-52°C (120-125°F)
       • Medium: 60°C (140°F)
   • Use a meat thermometer to check for doneness. Insert it into the center of the joint for an accurate reading.

5. Resting:

   • Remove the joint from the oven and transfer it to a cutting board. Cover loosely with foil and let it rest for 15-20 minutes. This allows the juices to redistribute throughout the meat and makes carving easier.

6. Gravy (Optional):

   • While the joint is resting, make gravy from the pan drippings if desired. Place the roasting tin on the hob over medium heat. Add a splash of beef stock and scrape up any browned bits from the bottom of the tin. Simmer until reduced slightly, then strain if desired.

7. Serve:

   • Slice the rump joint against the grain and serve with the roasted vegetables and any side dishes of your choice.

8. Accompaniments:

   • Rump joint pairs wonderfully with classic sides like roast potatoes, Yorkshire puddings, and a fresh green vegetable such as steamed green beans or broccoli.

      9. Enjoy: Your perfectly roasted topside joint!