Blacklock take whole animals from us and make something of everything. The Whole Rump is a great example of that. Aged to 55 days for extra tenderness and deep flavour their whole beef rumps are cut into Rump Cap steaks with a similar profile to Sirloin. They cut the barrels into Rump Fillets to rival any chateaubriand for a snip of the price and the rest goes to their award winning Sunday Roast.
The Phillip Warren Blacklock Whole Rump is priced on the bone. Once ordered we will set up a Whatspp group with our butcher. We will ask you how you want it prepped and the day of delivery.