Beef Rump Cap

Juicy and flavourful roast with fall-apart meat

  • A serious slab of prime UK grass-fed rump
  • The same cut as our popular Picanha Steaks, in a roast
  • Hand cut by our experienced Butchers
  • Code: B544
  • Price per kg:
  • Item weight:
  • Servings: 4-6
Box Contains:
    • Beef Rump Cap, 950g

 
Special Price £29.90 Regular Price £32.00
Origin:UK
Produced:UK
Welfare:Grass-fed
Accreditation:Naturally reared

Hand cut by our experienced Butchers. Rich, juicy, prime rump meat, perfect for more than just a Sunday roast. Slice it thinly through summer salads, an unforgettable steak sandwich – or carve into impressive picanha steaks at the table.

 

Cooking Instructions:
 

Traditional roasting:
Remove all packaging and pat dry with kitchen paper.
Allow 30 minutes for the meat to come to room temperature.
Preheat oven to 250ºC/ fan 230ºC/ gas 9.
Place joint in a roasting tray. Season with salt and pepper.
Sear meat for 15 minutes in the oven.
Reduce oven temperature to 190ºC/ fan 170ºC/ gas 5 and add recommended cooking time:

Rare: 22 - 26 minutes Internal (Temperature of Meat: 45-47°C)
Medium: 30 - 36 minutes (Internal Temperature of Meat: 55-60°C)
Well Done: 40 - 48 minutes (Internal Temperature of Meat: 65-70°C)

Resting:
Once your joint is cooked to your liking, remove from the oven.
Place on a board or platter, cover loosely with foil and leave to rest for 20 minutes.

Easy Carving: After resting, slice across the grain and serve on warm plates.

Low temperature cooking - Cooking guidelines from defrosted
Remove all packaging and pat dry with kitchen paper.
Allow 30 minutes for the meat to come to room temperature.
Preheat the oven without fan and a roasting tin to 80°C without the fan.
Brush a little olive oil directly onto the rump to avoid using too much.
Heat a large heavy frying pan and sear the rump on all sides for 8-10 minutes.
Make the rub by combining 1 teaspoon each of salt, pepper, mustard power, garlic granules and onion granules in a small bowl.
Remove and place the rump in the preheated roasting tin; now season all over with the rub.
Set a meat thermometer to 60°C and insert the probe horizontally into the centre of the meat.
Cook until desired temperature reached (this will take around 3-3¼ hours).
Keep the oven door closed during cooking.
There is no need to rest your meat.
Take the meat out of the oven and slice across the grain and serve.

Nutritional Information:
 
(Typical per 100g)
  • Energy: 726 kJ/ 174 kcal
  • Fat: 10.1g, of which Saturates: 4.3g
  • Carbohydrate: 0g, of which Sugars: 0g
  • Fibre: 0g
  • Protein: 20.7g
  • Salt: 0.14g

Storage
 

Frozen-icon Frozen-icon

Storage: Keep frozen at -18°C or below
Defrost: Defrost in refrigerator overnight. Do not re-freeze once defrosted
Shelf life defrosted: Store in refrigerator and use within 24 hours