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New Cooked Rare Rump Tail View larger

Rump Tail

We recommend 3-4 portions per kg.

In Stock

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£ 22.00

Complex and hardworking, the rump of a beef carcass yields three muscles - cap, eye and tail. While the eye muscle makes perfect steaks, the rump tail comes into its own when cooked as a joint. Very well flavoured with a distinctive grain.

Best cooked fast and hot, Pipers Farm rump tail is perfect on the firepit or barbecue for some really impressive al fresco eating.

How to cook rump tail

Cook on a searing hot griddle or barbecue. 

Lightly season with coarse sea salt and rub with oil.

Cook on each side for 3 minutes, turning the joint up to 5 times. You are looking for an internal temperature of around 55C. 

Once cooked, leave to rest for at least 15 minutes, so all of the wonderful juices hold. 

Slice thinly and serve simply with roasted veg or crisp summery salads.

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