Top Rump

Description

Salt Marsh Beef Top Rump is best suited for roasting or slow cooking to bring out its natural flavours and tenderness:

For Roasting:

Rub the joint with olive oil, sea salt, black pepper, and herbs like rosemary or thyme.

Roast at 180°C (350°F) until it reaches your preferred doneness (medium rare is recommended for maximum tenderness).

For Slow Cooking:

Use top rump in casseroles or pot roasts. Cook low and slow for 3-4 hours to break down the fibres and create a rich, tender dish.

This cut pairs beautifully with roasted vegetables, horseradish sauce, or red wine gravy for a satisfying meal. Slice the cooked joint thinly across the grain.