Packed full of that Bovril taste, this rump joint is particularly lean and bursting with flavour.
Cooking Tips: Cut very thin for milanesas (equivalent to a veal escalope), roast whole in the oven and on the barbecue or pot-roast slowly. Remember heart of rump should always be cut across the grain of the beef.
Sirloin (Half)
Sirloin does not just make fabulous steaks. It is great as a roasting joint. This 'half' serves 8-10 persons, perfect for extended family gatherings. More »
Bringing Home The Beef
