Eye of Rump Joint
A specific tender cut taken from the inner part of the rump. This is a lean roasting joint is the ideal centrepiece for Sunday lunch. Sear quickly and as its grass-fed cook it at a slightly lower heat, about 170 degrees. for 20mins a kilo. Let it rest for at least 25mins while you make the Yorkshires and serve it rare. Amazing the next day in sandwiches.
Alternatively braise it slowly with vegetables and Guinness, while you go for a walk.
As with all our beef, this is certified 100% pasture-fed and organic.