Scotch Beef Popeseye (Rump) Roast


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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.

1.0kg serves up to 4 people

2.0kg serves up to 9 people


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