Rump Roast

Our beef rump is meticulously aged and expertly divided into distinct muscles, then rolled into uniformly sized roasting joints. This process is part of our minimum of 21-day dry-aging regimen, conducted in a controlled environment that carefully manages temperature, humidity, and airflow. This method not only enhances the flavour and tenderness of the meat but also intensifies its natural flavours through moisture reduction, creating a concentrated and rich taste profile. The prolonged aging period further develops complex flavours with earthy undertones and a hint of nuttiness, adding exceptional depth and character to each roast.