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.

As part of our January Freezer Offer, products are freshly frozen and will be supplied directly from our freezer to yours.

20% OFF regular retail price

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 roast

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

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