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Aitchbone is a cut of beef taken from the rump area of the cow. This is the most tender part of the rump! If cooked properly, the tenderness is similar to striploin or ribeye but much more economical, and it's grass-fed, too. This makes a great roast and is very flavorful. If cooked very slowly it'll become even more tender and sliced thinly it's perfect for roast beef sandwiches. Everytime we cut our rump steaks we only get one of these roasts from the rump so they are limited.
If you want to be extremely popular we recommend using our Steak Seasoning Spice to add some more flavor and then grilling it on the BBQ. There's more than enough for three to four people and this is really simple to cook. We cooked it on the grill and sliced it up for everyone to eat. Feel free to watch the video of it being sliced below and drool all over your keyboard.
This is very easy to cook. Rub the roast with olive oil until coated and then sprinkle with our Steak Seasoning all over the roast. Spread to evenly coat with your hands. Cook it on the grill or roast it slowly in the oven and once finished let it rest for a while before slicing so it retains its juices. Slice across the grain and then enjoy the most tender and delicious rump roast you've ever had!
The thawing time depends on many factors such as size, weight, packaging, and type of meat. Please refer to our thawing chart ≫here≪