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 roast

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

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