Description Packed full of flavour, this rump joint is larger than the Heart of Rump, it is made up of the heart of rump and the rump cap together. You get a large boneless joint with a covering layer of fat. It makes for excellent Sunday roasts or those huge rump steaks you see in the butchers.
Remember heart of rump should always be cut across the grain of the beef.
Cooking Tips: Roast whole in the oven or pot-roast slowly. Alternatively cut into steaks and grill on the barbecue.
Whole Ribeye - Ojo de Bife (sold by weight) Size 1.8 - 2.5 kg
It's distinctive and meaty flavour makes ribeye possibly the UK's favourite cut. Just pop in the oven for a mouth watering treat. More »
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