How to cook an organic beef rump
It takes a long time to grow a grass-fed bullock and so, we want to make sure you have everything you need to cook these prime cuts of beef to perfection at home with a few hints and tips from us.
How to cook an organic beef rump
It takes a long time to grow a grass-fed bullock and so, we want to make sure you have everything you need to cook these prime cuts of beef to perfection at home with a few hints and tips from us.
- Serves: 4
- Prepare: 5 Minutes
- Cook: 40 Minutes
- Difficulty: easy
WHO ARE THE ORGANIC BUTCHERY?
Starting life as an organic farm in the heart of the West Country, The Organic Butchery is proudly founded on a long history of organic principles. We source the best quality organic grass-fed and wild meats, sustainable fish and organic free-range poultry from trusted local suppliers and like-minded brands to guarantee the highest standards of animal welfare and environmental stewardship. Our mission is to approach butchery with a whole-carcass perspective, to make the most of every animal that crosses our blocks, which means we offer you cuts that you will never see on the supermarket shelves.
WHAT IS ORGANIC BEEF?
Living active, free-range lives, our organic grass-fed beef is a nutrient-dense food. We farm our cattle in harmony with nature, grazing livestock in turn helps to regenerate the health of our soil. At The Organic Butchery, we select only the highest-quality cuts to deliver pure, distinctive flavour every time.
Ingredients
- organic beef rump
- salt
Method
- Let your rump joint rest on the side for half an hour before cooking
- Preheat your oven to 180°C
- Warm an ovenproof dish on your hob and sear on all sides for 2-3 minutes to seal and brown
- Scatter a little salt over the fat of your joint and roast in your oven for 40 minutes per kg
- We recommend resting your rump joint under a few layers of foil for at least 20 minutes before carving thinly to serve
- Whilst your joint rests, warm the juices that remain in your pan over your hob accompanied by a good slosh of red wine and reduce to make a spectacular jus.
WHO ARE THE ORGANIC BUTCHERY?
Starting life as an organic farm in the heart of the West Country, The Organic Butchery is proudly founded on a long history of organic principles. We source the best quality organic grass-fed and wild meats, sustainable fish and organic free-range poultry from trusted local suppliers and like-minded brands to guarantee the highest standards of animal welfare and environmental stewardship. Our mission is to approach butchery with a whole-carcass perspective, to make the most of every animal that crosses our blocks, which means we offer you cuts that you will never see on the supermarket shelves.
WHAT IS ORGANIC BEEF?
Living active, free-range lives, our organic grass-fed beef is a nutrient-dense food. We farm our cattle in harmony with nature, grazing livestock in turn helps to regenerate the health of our soil. At The Organic Butchery, we select only the highest-quality cuts to deliver pure, distinctive flavour every time.
Frequently asked questions
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Organic grass-fed beef is reared using the rigorous standards set out by the Soil Association. Our cows live active, free-range lives and we farm them in harmony with nature - grazing livestock, in turn, helps to regenerate the health of our soil. At Coombe Farm Organic, we select only the highest-quality cuts to deliver pure, distinctive flavour every time. Grass-fed beef is a nutrient dense food. It’s one of our best sources of high-quality protein and essential nutrients like iron, zinc and Vitamin B12 which are either absent or hard for us to absorb from plants. It’s fats also give us important fat-soluble vitamins including A & E.
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If you are looking for an impressive roasting joint then look no further than beef sirloin, it’s lean but packed with juicy flavour and has even won an award from Taste of the West. It's an easy to cook joint that makes a hearty roast-dinner centrepiece. Because the sirloin is such a big cut of meat, our butchers have boned, rolled and neatly tied it. This means it cooks through evenly and consistently and carving is a doddle.
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Organic beef has to be certified by an approved organic body to a number of set organic standards. These include the space that an organic beef animal has to graze, the way that its food is grown, without the use of pesticides and or unapproved fertilisers. The standards for organic beef also cover use of medicines (no routine drugs, growth promoters or additives added) and other points that improve the welfare and conditions throughout the life of the animal and on through slaughter and butchery. Coombe Farm Organic is certified organic by the Soil Association.