Top Rump Beef Joint

Top rump sits between the sirloin and the silverside, and it shows — it has the lean, clean carving qualities of a silverside with just a little more tenderness and depth. A firm favourite with those who know their beef, it's a joint that delivers impressive results without demanding much in return.

Taken from locally reared Staffordshire cattle and hand-prepared by our butchers, our top rump is trimmed and tied, ready to go straight into the oven. Roast it pink for the best results — it carves beautifully and holds its moisture well.

How to Cook

• Classic Roast Top Rump: Remove from the fridge 30 minutes before cooking. Rub with oil, salt, pepper, and a little English mustard. Roast at 220°C for 20 minutes to colour, then reduce to 180°C and cook for 20 minutes per 500g for medium-rare. Rest for at least 20 minutes before carving.
• Pot Roast: Sear all over, then slow-cook in beef stock with root vegetables, garlic, and thyme at 160°C for 3–4 hours for a tender, pull-apart result.
• Cold Roast Beef: Roast pink, rest, and slice thinly the next day — exceptional in sandwiches with horseradish and watercress.

Why Our Top Rump?

• Locally reared in Staffordshire — traceable, high welfare, pasture-raised
• Hand-prepared by our butchers — trimmed and tied, ready for the oven
• Lean with great texture — carves cleanly into neat, even slices
• Native-breed British beef — slow-grown for genuine depth of flavour

A cut that punches above its weight. Once you've tried it, it'll earn a permanent place in your Sunday rotation.