Barbecue season is well and truly upon us, we're rustled up this incredible recipe that is ideal for Summer gatherings. 

The unbelievable umami flavour of the soy dressed, charred, Hispi Cabbage is the most divine accompaniment to our Grass Fed Beef Rump Tail. We've used our delicious new Jamaican Jerk Rub to add a complex level of sweet, spicy and smokey flavour to our mouthwatering Grass Fed Beef. 


750g Grass Fed Beef Rump Tail
4 tsp Jamaican Jerk Rub

For the cabbage

1 tsp Wildflower Honey 
A Pinch of Pure Sea Salt
1 Hispi cabbage cut into quarters
1 Garlic cloves
A Chunk of ginger
4 tsp Dark soy sauce
2 tsp Sesame oil


Coat the Grass Fed Beef Rump Tail in the Jerk Rub with a little sea salt and place onto a grill over a bed of hot embers.

Let the beef caramelise for 5 minutes on each side then move off the direct heat of the embers. You're aiming for the centre of the beef to reach around 43C, (this should take about 30 minutes to achieve) once you have reached this, remove the beef from the heat and leave to rest for 20 minutes. 

Meanwhile, oil and salt the hispi cabbage, place onto the grill until slightly softened and blackened on the outside.

For the dressing, finely chop the garlic and ginger and combine with the soy, honey and sesame oil.

Coat the cabbage with the soy dressing and serve it with thin slices of the Grass Fed Rump Tail.

Jerk Rump

Rump Tail

Jamaican Rump Tail