Beef Rump Cooking Times and Calculator
Top rump, also known as thick flank, is found at the rear of the cow. Like cuts from the surrounding area such as topside and silverside, it’s a very lean, boneless cut. Rump usually comes barded. This is where a thin layer of fat is attached to the side of the meat to add flavour and aid cooking.
Beef Roasting Tips
- Let the meat come up to room temperature before cooking
- Roasting the meat at a very high temperature for 15 minutes before bringing the heat down to the temperture indicated will allow the heat to reach the centre of the joint and seal in the flavour.
- Don't forget to rest the meat before carving. This allows the meat to relax and distributes the juices throughout. A general rule of thumb used by chefs for resting meat is 1 minute for every 100g of meat.
