100% Grass fed
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28 Day dry-aged
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Regenerative
Description
A fantastic roasting joint
Top rump, Topside and Silverside are three cuts that are great for roasting. They're all quite tender and can be carved into large lean slices.
There's also very little fat on them which makes them a healthy option. And that means they're best cooked to rare or Medium-rare.
Note Top rump – also called Thick flank – is a plump, boneless cut with a medium tender, lean, fine grain. It comes from the hindquarter – right next to the Topside and Silverside. And produces some great roasting joints as well as some near-premium steak cuts.Cooking Tips
Nutrition
Taste
Moderately tender, with a medium texture
Tenderness
Flavour
Fat
Cooking
Use dry heat or wet heat. As a roast cook to hot and fast to Medium-rare