rump

Rump

The largest of the rump cuts, the heart of rump is a compact, chunky piece of meat, equivalent to Chateaubriand. It is suitable for roasting, low temperature cooking or pot roasting, and must be well rested after cooking for 10-15 minutes in a warm place, before carving across the grain. Try marinating this cut to complement its beefy flavour and assist tenderness.

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