Longhorn Beef
A lean, good-value roasting joint from the hindquarter, wrapped in fat to keep it moist. Roast it pink and carve it thin.
Top rump, sometimes called thick flank, sits at the front of the hind leg. It’s a lean, close-grained muscle that roasts well as long as it isn’t overcooked, so we wrap each joint in a layer of fat and tie it to baste the meat as it roasts. Sliced thin, it’s tender and full of flavour, and it’s one of the best-value ways to enjoy a Longhorn roast.
Our Longhorns grow slowly on our Herefordshire pastures, and their natural marbling gives even the leaner cuts real depth. Every joint is hung for at least 35 days and prepared in our own butchery.
1.5kg serves five to six – an everyday Sunday roast.
2.5kg serves eight to ten – for a bigger table, or roast beef for the week.
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 the joint out of the fridge an hour before cooking and season well.
Roast at 220°C for twenty minutes, then drop to 160°C and allow around fifteen minutes a kilo for rare, or twenty for medium.
Use a thermometer if you have one: you’re looking for 50°C at the centre for rare, 55°C for medium when they come out of the oven. Top rump is lean, so it’s at its best pink.
Rest for twenty minutes, take off the string and carve as thinly as you can, across the grain.
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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