Longhorn Beef
The butcher’s choice for flavour: a deep, beefy roasting joint cut from the rump. Roast it pink and slice it thin.
Rump has more flavour than any other roasting joint, and plenty of butchers will tell you it’s the cut they take home. It comes from the hindquarter, next to the sirloin, and has a firmer texture and a fuller, beefier taste. Roasted as a whole joint, it’s excellent value and makes the best cold beef for sandwiches the next day.
Our Longhorns are reared slowly on Wye Valley pasture, and their marbling keeps a lean cut like rump tender and full of flavour. We hang every rump for at least 35 days and cut each joint by hand in our own butchery.
1.5kg serves five to six – a weekend roast for the family.
3kg serves ten to twelve – for a gathering, or a week of cold cuts.
Weights are minimum weights, so your joint may be a little heavier but never lighter, and you won’t pay for the difference.
Allergens: None
Take it out of the fridge an hour before cooking, rub with oil and season well.
Brown it all over in a hot pan, then roast at 200°C for around fifteen minutes a kilo for rare, or twenty for medium.
Use a thermometer if you have one: 52°C at the centre for rare, 57°C for medium-rare.
Rest for twenty minutes and carve thinly across the grain. Rump is best served pink.
Always prepared to order and delivered chilled, in insulated packaging. All our meat is fresh, never frozen, so if you’re not ready to serve, you can freeze on arrival. Alternatively, follow the use by dates and keep in the fridge before cooking. And don’t worry if you won’t be in for the delivery – our packaging means your order will stay in peak condition for up to 12 hours.
We pack every order carefully, but if your delivery is late, damaged, incomplete or not properly chilled, please contact us on the day it arrives, on 01449 553606 or at [email protected]. Tell us your order number and send photos of the outer box, the packaging inside and the product labels.
Longhorn cattle provide the meat that made England famous for its fine roast beef. In our opinion, there is no better breed for the distinctive flavour of British beef as it’s always tasted.
Longhorn Beef, Serves 6 to 14
Longhorn Beef, Serves 6 to 20
Longhorn Beef, Serves 5 to 12
Longhorn Beef, Serves 8 to 22
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