Our River Tree Premium Primal Rump cuts are the pièce de résistance of fine dining.
Grilled over hot coals or roasted in a Webber, our primal rumps are the ultimate barbeque stopper.
Fantastic flavour, great texture and superb eating. Ideal for grilling, pan frying and barbequing.
The rich beef flavour and mouth-watering aroma combine to make our primal rump cuts a winner every time.
Rich, tender and succulent our primal rumps absorbs seasonings beautifully.
After tasting our rumps you will find that they are among the best you’ve ever eaten.
Nothing compares to our tender, hormone free, primal cuts of prime beef rumps.
2kg rump roast, 2 tablespoons butter at room temperature, 6 teaspoons olive oil, Salt & freshly ground black pepper, 1.5kg potatoes, 12 baby carrots
Preheat oven to 220°C.
Heat 2 teaspoons of the butter and 2 teaspoons oil in a large pan over high heat. Add beef to pan and brown on all sides.
Remove rump from pan from heat and season beef all over with salt and pepper. Place in baking dish.
Toss the potatoes and carrots in oil and season and arrange them in a single layer around the beef.
Cook beef and vegetables in oven for 40 minutes or longer if you like your meat well done, basting occasionally during cooking to keep the meat moist.
Transfer beef to a carving tray and cover loosely with foil. Set aside for 15 minutes to rest.
While beef is resting, transfer potatoes to a tray lined with baking paper. Increase oven temperature to 250°C. Return potatoes to oven and continue to cook while beef is resting. Step 7
Carve the beef across the grain and serve with the roast potatoes and carrots and a steamed green vegetable of your choice.