Description
Beef top rump is the kind of cut that makes your fork hover in mid-air for a second while your senses catch up. Imagine a thick, ruby-red slab of beef, its surface seared just enough to form a caramelized crust that crackles faintly under your knife. As it rests, tiny rivulets of savory juices gather at the edges—rich, glossy, and carrying that deep, unmistakable aroma of well-seasoned beef.
The first bite is a slow bloom of flavor: robust and meaty, with a subtle minerality that only a good rump can deliver. It’s tender without losing that satisfying chew, each fiber giving way to buttery warmth. The edges hold a whisper of char, smoky and slightly sweet, while the center melts into a savory richness that lingers on the tongue. Pair it with a drizzle of pan jus and the beef seems to sigh, releasing even more of its mouth-coating, silky goodness.
It’s hearty, comforting, and indulgent—the kind of beef that turns hunger into craving.
Cooking Instructions
1. Dry-brine the beef (the secret to a winning roast)
Rub the beef all over with:
Sea salt
Pepper
Garlic
Herbs
Place on a rack, uncovered, in the fridge for 12–24 hours.
This:
✓ Enhances tenderness
✓ Helps the meat retain moisture
✓ Creates a perfect crust
2. Bring to room temp
Remove from the fridge 1 hour before cooking.
3. Slow roast (the award-winning trick)
Preheat oven to 120°C (250°F).
Place the beef on a rack in a roasting tray.
Insert a thermometer if you have one (highly recommended).
Roast until it reaches:
48–50°C (118–122°F) for rare
54°C (129°F) for medium-rare
58°C (136°F) for medium
This will take 1.5–2.5 hours, depending on size.
The meat will look pale at this stage — that’s correct.
4. Rest like a pro
Rest the beef 20–30 minutes, loosely tented with foil.
This redistributes juices and improves tenderness.
5. High-heat sear (the competition finish)
Heat a heavy pan until smoking hot.
Add beef dripping or oil.
Sear the beef on all sides for 1–2 minutes per side until a deep mahogany crust forms.
This gives:
✓ Stunning colour
✓ Crunchy exterior
✓ Concentrated beefy flavour
6. Carve properly
Slice against the grain, thinly.
Top rump becomes dramatically more tender when sliced correctly.
We take great care in providing you this product information however it is done in good faith and should not be considered a substitute for the information on the producer’s label. All products are subject to change which may affect the ingredients list and/or allergy advice given on this website. If you require further information please contact the producer direct using the information in this website or on the product label.
