Cut: rump Italian Family Roast Beef

  • Meat Beef
  • Cut Rump

Make your customers life a breeze, by offering a total meal package.

Ingredients

Ingredient Description 1 Unit 4 Units 10 Units
Eye Rump Side Whole Piece 1.2kg 4.8kg 12kg
Rosemary Leaves Dried 2g 8g 20g
Oregano Leaves Dried 2g 8g 20g
Parsley Flakes Dried 0.5g 2g 5g
Thyme Leaves Dried 0.25g 1g 2.5g
Olive Oil 40ml 160ml 400ml
Potatoes Small Baby 600g 2.4kg 6kg
Pumpkin Chunky Pieces 600g 2.4kg 6kg
Foil Baking Tray 21x27x5cm 1 4 10

Preparation

BUTCHER - PREPARATION/METHOD

1. Combine rosemary, oregano, parsley and thyme.

2. Rub beef with approximately half the olive oil and roll in the herbs.

3. Toss vegetables in remaining olive oil. Place beef in centre of foil roasting tray.

4. Arrange vegetables around roast, allowing 2 small potatoes and 1 piece of pumpkin per serve.

RETAIL PRESENTATION

Vacuum seal roast in foil container for easy transportation.

CUSTOMER - INSTRUCTIONS FOR REHEATING/PREPARATION

1. Preheat fan forced oven to 180°C. Place roast, in foil tray into the oven. Cook for 1-1½  hours (Allow approximately 30 minutes per 500g of beef) or until cooked to desired doneness. 

2. Remove beef from oven and cover loosely with foil to keep warm. Return vegetables to oven for further 10-15 minutes, until cooked. 

3. Carve roast against the grain, into thin slices. Serve with vegetables and juices.

SERVING SUGGESTION

Serve with steamed green vegetables.

MERCHANDISE/PROMOTIONAL TIPS FOR BUTCHERS

Reatiler could also package roast and vegtables seperatley. Display small tetra packs of gravy for add on sale.