Point of Rump
Another cut locally named by Lanarkshire butchers due to its unique shape. The point is cut from one end of the Silverside and is almost triangular shaped with a distinct point at one end. As with the Topside and Silverside the Point of Rump joint suits a long slow cook and should be well rested before carving.
Our beef comes from herds renowned for their eating quality. After hanging in our own temperature and humidity controlled chiller, your order is prepared here in our shop in Hamilton by our skilled butchers and delivered to your door fresh, so you can choose between freezing or consuming within a few days.
908g (2lb) serves 4, 1.36kg (3lb) serves 6, 1.81kg (4lb) serves 8
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