We separate our rump into individual muscles, which each have their own qualities. The fat covering on the rump cap makes it the perfect flagship roast. Cooked correctly it will create the beef equivalent of crackling.
Our cattle eat nothing but grass, never tainted with chemicals, antibiotics or hormones. This produces a deep, rich flavoured beef, speckled with the uniquely yellow fat of a truly grass fed animal.
Dry-aged for 14 to 21 days in our on-farm butchery.