British beef rump roasting joint with salt and pepper seasoning.Our No. 1 British Beef Rump Joint is succulent and full of flavour. Expertly seasoned to bring out the flavour, and rolled for easy carving, it makes exceptionally good roast beef, and any leftovers are perfect for sandwiches. Best served medium rare, it's delicious with crisp, golden roast potatoes, seasonal vegetables and a dash of horseradish sauce. ……All our beef is British and comes from farmers we know and trust, who share our animal welfare values and commitment to sustainable farming. Their cattle are reared on grass, grain and forage.
Suitable for freezing
Waitrose own label
per 100g
Energy
720kJ 172kcal
PER 100g
Energy
720kj 172kcal
9% RI
Fat
8.70 g
Medium
12% RI
Saturates
3.20 g
Medium
16% RI
Sugars
<0.5g
Low
<1% RI
Salt
0.81 g
Medium
14% RI
RI = % of your daily reference intake
INGREDIENTS: British beef (99%), sea salt, pink pepper, green peppercorns, black peppercorns
Warnings
Remove all packaging and allow to breathe for 10 minutes.. Use separate kitchen utensils and surfaces for raw meat and cooked, or wash between uses.. Wash hands after handling raw meat. Unwrap and dispose of packaging carefully.. All cooking appliances vary.�This is a guide only.
. Contains 0 Servings
Typical values
PER 100g
Energy
720kJ
720 kJ
Energy
172kcal
172 kcal
Fat
8.7g
8.7 g
Of which Saturates
3.2g
3.2 g
Carbohydrate
<0.5g
<0.5 g
Of which Sugars
<0.5g
<0.5 g
Fibre
<0.5g
<0.5 g
Protein
22.9g
22.9 g
Salt
0.81g
0.81 g
Origin Information
from British beef
Cooking instructions
General
Remove all packaging and allow to breathe for 10 minutes. Use separate kitchen utensils and surfaces for raw meat and cooked, or wash between uses. Wash hands after handling raw meat. Unwrap and dispose of packaging carefully. All cooking appliances vary. This is a guide only.
Oven cook
From Chilled
Preheat oven. Place the joint in a greaseproof paper lined roasting dish, place in the centre of the oven and cook for the time stated. Due to the natural variability in the thickness of the meat, the cooking instructions provided are a base guide. For thicker joints, additional cooking time may be required. …Once cooked, allow to rest for 15 minutes before serving. Ensure that the meat surface is properly cooked and sealed to kill any bacteria, even if the middle of the meat is still pink. Remove strings before carving. Do not reheat once cooled. (Time Medium 7 mins per 200g + 25 mins Well Done 12 mins per 200g + 30 mins, Oven: 180ºC, Fan: 160ºC, Gas: Gas Mark 4)
Recycling
Component
Material
Recyclable
label-glued
Paper & card
string
Mixed Material
absorbent pad
Mixed Material
bag
Plastic - Other
box
Card
Disclaimer
Please note that while we take every care to make sure the product information displayed on our website is correct, product recipes are regularly changed. This may affect nutrition and allergen information therefore you should always check product labels and not rely solely on the information presented here.
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Items from our fresh service counters may be affected by traces of allergens from other products. If you are affected by a food allergy or intolerance, we suggest you select from our prepacked ranges, the packaging of which detail allergen information.
