Buffalo Popeseye Roast (Rump Roast)

Buffalo Popeseye Roast (Rump Roast)

Matured on the bone for a minimum of 21 days using a traditional dry-aging process for extra tenderness and flavour.
A tender cut from the lower back which is trimmed leaving a thin layer of fat on the top to keep the meat moist during roasting.

Available for collection or delivery.



Gorgeous as a roast, so lean and tender; I cooked this in a glass of red wine + a little water and at a temperature a little lower than I would for beef and it came out the oven perfect. The taste is amazing, maybe Angus-like but a little sweeter somehow so this was enough to make me want more.

Next then I'm going to try a few recipes from the USA on some buffalo brisket as a pot roast & "pulled", and a buffalo rib joint and boy am I looking forward to it.

by Mr Robert H Fyfe [view]

Oven Cook

Preheat the oven to 180°C/fan 160°C/gas 4. Place the joint into a roasting tray and put in the centre of the preheated oven to cook, referencing the times stated below to determine the cooking time. 

Rare: 20 minutes per 450g, plus 20 minutes
Medium: 25 minutes per 450g, plus 20 minutes  
Well done: 30 minutes per 450g, plus 20 minutes

Once you have removed your joint from the oven, we recommend that you cover and leave it to rest for around half the cooking time before serving. 


Keep refrigerated and use within 3 days of purchase. If freezing freeze on day of receipt.


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