Our 28-Day Aged Organic Beef Rump Joint is a true classic — beautifully marbled, full of flavour, and perfectly suited to a traditional roast. Available in both 1kg and 2kg variants, it’s an ideal centrepiece whether you’re cooking for a smaller Sunday lunch or hosting a larger family gathering.

Dry-aged for 28 days, this rump joint delivers deep, beefy flavour with a tender bite — a testament to time, patience, and careful farming.

Below you’ll find our recommended cooking guide, followed by a delicious seasonal pairing to complete your table.

How to Cook Your 28-Day Aged Beef Rump Joint

Ingredients

• 1kg or 2kg 28-Day Aged Organic Beef Rump Joint

• 2 tbsp olive oil

• 3 garlic cloves, sliced

• 2 tsp fresh rosemary, finely chopped

• Sea salt and freshly ground black pepper

Method

1. Bring to room temperature
   Remove the joint from the fridge at least 1 hour before cooking.

2. Preheat the oven
   Preheat to 220°C (200°C fan).

3. Prepare the joint
   Pat dry with kitchen paper. Rub with olive oil, salt, pepper and rosemary. Make small incisions and insert slivers of garlic.

4. Initial high heat roast
   Place in a roasting tin and cook for 20 minutes at 220°C to develop a rich crust.

5. Reduce the temperature
   Lower the oven to 180°C (160°C fan) and cook according to your preferred doneness:

   For 1kg joint:

   • Rare: 35–40 minutes

   • Medium-rare: 45–50 minutes

   • Medium: 55–60 minutes

   For 2kg joint:

   • Rare: 1 hr 10–15 minutes

   • Medium-rare: 1 hr 25–30 minutes

   • Medium: 1 hr 40–45 minutes

6. Resting is essential
   Remove from the oven, cover loosely with foil, and rest for at least 20 minutes before carving. Resting allows the juices to redistribute, ensuring tenderness.

Serve With: Shallot, Thyme & Red Wine Jus

A beautifully simple jus elevates the natural richness of aged rump without overpowering it.

Ingredients

• 2 shallots, finely sliced

• 1 tsp fresh thyme leaves

• 150ml good-quality red wine

• 300ml organic beef stock

• 1 tsp butter

• Salt and black pepper

Method

1. Place the roasting tin over medium heat (or transfer juices to a saucepan).

2. Add the shallots and cook gently until softened.

3. Pour in the red wine, scraping up any caramelised bits from the pan. Simmer for 5–7 minutes to reduce slightly.

4. Add the beef stock and thyme, simmering until reduced by half.

5. Finish with a small knob of butter for gloss and season to taste.

Strain if desired for a smoother finish.

Perfect Pairings

This roast works beautifully with:

• Crispy roast potatoes

• Seasonal root vegetables

• Buttered greens

• Yorkshire puddings

• Creamy horseradish sauce

Why Choose Aged Rump?

Rump is often overlooked in favour of sirloin or rib, but when properly aged and prepared, it offers outstanding flavour and excellent value. The 28-day ageing process enhances tenderness while concentrating the natural beef character — making it ideal for a celebratory roast.

Whether you’re serving four or eight, our 28-Day Aged Organic Beef Rump Joint is a centrepiece you can rely on for depth of flavour, succulence, and that unmistakable Sunday roast feeling.