A tender cut from the lower back which is trimmed leaving a thin layer of fat on the top to keep the meat succulent during roasting.
Selected native beef sourced locally and matured on the bone for a minimum of 21 days using a traditional dry-aging process for extra tenderness and flavour, rump benefits massively from slow roasting.
1.5kg serves up to 6 people
2.0kg serves up to 9 people
2.5kg serves up to 11 people
3.0kg serves up to 13 people
