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Beef Top Rump
This is a flavoursome cut of beef from the rear of the the cow. Unlike some other roasting meats, this joint actually benefits from quick cooking at a high temperature.
Cook at 220°C for 20 minutes, then turn down to 180°C 15 minutes per pound for rare, 20 minutes per pound for medium or 25-30 minutes per pound for well done.
Out of stock
| Weight | Large – Minimum Weight 1.400kg, Small – Minimum Weight 900g |
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Our Animals Drive Biodiversity
By grazing, browsing, rooting and trampling, the free-roaming animals at Knepp create a dynamic mosaic of habitats – from open grassland to scrub and woodland – supporting a rich web of life. Their presence is driving the return of rare species like nightingales, turtle doves, and purple emperor butterflies.
Our Animals Drive Biodiversity
By grazing, browsing, rooting and trampling, the free-roaming animals at Knepp create a dynamic mosaic of habitats – from open grassland to scrub and woodland – supporting a rich web of life. Their presence is driving the return of rare species like nightingales, turtle doves, and purple emperor butterflies.
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