Ruby Red Devon Heart of Rump
UK

Ruby Red Devon Heart of Rump

£53.96 Serves 5-6
Weight

The Heart of Rump Cut is the most exceptional section from the middle of the rump. What makes this cut truly exceptional is that it's rolled back in its own dry-aged fat. This self-basting technique ensures that the meat remains juicy and flavourful. It's a jewel that embodies the finest qualities of beef, making it the ultimate choice for your Christmas table.

Following on from last year we're again able to offer a range of exclusive single breed Christmas beef cuts, Ruby Red Devon cattle from our farmer Michael. As the name suggests Rubys have a thick rich red coat and compact sturdy build. They thrive on natural pasture and coarse, low-input grasses without the need for supplementary grain, built to be hardy. The meat is finely grained and naturally well marbled, juicy and deep in natural flavour. A thick layer of fat allows for perfect dry ageing which our butchers trim down to provide you with the best of both worlds. Slower growing and the ability to convert meadow grass and wild flora results in a deeper more complex flavour not otherwise achieved in intensive systems. Pure bred Ruby Reds make up less than one percent of the national herd.
Ingredients

Beef (100%).

For allergens see ingredients in BOLD.

Storage information
This is a raw product that must be cooked. Store below 4°C. Once opened, consume within 2 days.
Cooking instructions

TIPS:

Bring it to room temperature: Take the beef out of the fridge at least an hour before roasting to allow it to come to room temperature. For big joints we recommend bringing to temperature for several hours. This helps for even cooking.

Season generously: Season the beef generously with salt and pepper. You can also add other herbs and spices to your liking. When cooking beef with herbs, focus on ‘hard herbs’ that don’t burn: rosemary, thyme, sage, oregano, bay leaves.

Resting period: Once the beef is cooked to your desired level of doneness, let it rest for at least 10-15 minutes before carving. This allows the juices to redistribute throughout the meat. The longer you rest it the better, up to about 45 minutes. Don’t worry it won’t go cold in a warm kitchen.

COOKING:

Cooking times may vary depending on your oven.

  1. Remove the roast from the fridge, take off any packaging, and let it come to room temperature for 1 hour.
  2. Rub all over with generous flaky sea salt and cracked black pepper.
  3. Preheat the oven to 200°C fan / 220°C / gas mark 7.
  4. Place the roast on a rack in a roasting tin and roast at 220°C for 20 minutes to develop a golden crust.
  5. Reduce the oven to 140°C fan / 160°C / gas mark 3 and continue roasting for:
    • Medium-Rare: 25 minutes per kg
    • Medium: 30 minutes per kg
    • Well Done: 35 minutes per kg
  6. Aim for a core temperature of:
    • Medium-Rare: 53–55°C
    • Medium: 58–60°C
    • Well Done: 65°C+
  7. Once cooked, remove from the oven and rest loosely covered for 20–30 minutes (larger joints up to 40 minutes) before carving.
Country of origin
Country of origin: UK
Product information
While we do everything we can to make sure product information displayed on our website is correct, product recipes and ingredients are subject to change. This may affect nutrition, dietary, and allergen information. We recommend you always check the product label before use.