Cooking Mature Beef

Any tips on cooking a whole rump of mature beef??

A standing rump roast is a rump roast that has not had the bone removed. It can be very flavourful and tender when pot-roasted.

Preferred cooking method: As these cuts of meat consist of less marbling (fat content) we would prepare an acid based marinade (paste consistency) to help in the tenderizing, at least twenty-four hours in advance. Also this type of cut requires Slow roasting as a must, anything more will result in a inferior final result. The product will be tough in texture on the palate.

As for the preparing of a Standing Rump Roast, we would suggest the following.

Marinade Base - Dijon or pommery mustard, Balsamic vinegar, Sweet Rice wine vinegar. Herbs as the heart desires, kosher salt, crack black pepper and fresh garlic.

Cooking Method: Oven Pot Roasted.

Vegetables for the pot - rustic cut root vegetables, IE: Carrot, Sweet Potato, Yukon Gold Potato, Turnip, Parsnip, Rutabaga, Butternut Squash, and Acorn Squash.

Conventional Oven: 320 F 20-25 Minutes per pound in a covered roasting pan, Adding Vegetables a quarter of the time from starting. Uncovering the quarter of the time from finish, letting stand for 20 minutes before presentation.