This is a very special cut of beef, not often seen for sale as it's a bit of a butchers secret, sometimes known by the name corner rump. Those in the know will be familiar with this amazing roasting joint, that's tender and full of flavour and those who aren't, it's well worth a try for your next Sunday roast. Best roasted fast and hot at 40 minutes a kilo, not forgetting a rest for 30 minutes before carving. When carving make sure you cut across the short side rather than the long side for best results. All our beef is dry aged for a minimum of 28 days and is grass fed on our farm or nearby from our friends. Vacuum packed minimum 1.3kg joint.