Top rump (thick flank)

What is top rump of beef?

Top rump, also commonly known as thick flank, is sourced from the rear of the cow and like cuts from the surrounding area (topside and silverside), it’s a very lean meat. It’s a boneless cut, that like silverside and topside, usually comes barded, whereby a thin layer of fat is attached to the side to aid the cooking.

When buying top rump of beef or “thick flank” beef from the butchers, it’s likely that you’ll find them sold as boneless joints, and less often, as frying steaks.

How to cook top rump beef

This healthy cut of beef usually comes prepared as a whole roasting joint, and with good reason. Roast top rump is a fantastic roasting joint, and unlike some other roasts, can benefit from quick cooking. For the best flavour and juicy tenderness, top rump of beef should be roasted quickly at a high temperature, and served rare.

Thick flank can also be cut into convenient frying steaks that again benefit from quick cooking in a hot frying pan. Whether you cook roast top rump or opt for frying steaks, it’s a delicious and affordable cut that yields great flavour and texture.

Top rump from Campbells

Roast top rump is available to order online today from Campbells Meat. Our premium grade beef is sourced from cows reared on Scottish farms and predominately grass fed. When you order with us, our skilled butchers will prepare your order and it will then be delivered directly to your doorstep.

Order online today for fresh, premium grade meat from Scotland’s best online butcher.