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The rump makes a great Sunday roast
then wrapped in our own thin cut
so make the most of it while it lasts
It's absolutely bursting with flavour thanks to its high level of marbling and thick one-sided strip of creamy fat
And always leave these to rest for a short while before eating
Old Cow - Beef mince Weight:1kg The rump makes a greatGrass fed over a long life to develop deep, rich flavour and creamy veins of fat Dry aged for 8 weeks Rich and delicious The age of the meat at slaughter, and the subsequent eight week hanging process, really does make this mince special.
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