Neither top rump nor topside is definitively "better"; they are both lean hindquarter cuts ideal for roasting but suit different methods: Topside is very lean and tender for traditional oven roasting (needs basting/fat), while Top Rump has more flavour and connective tissue, often better for slow roasting or pot roasting to become tender and juicy, though fast roasting is possible if served rare/medium.
Topside with a good covering of the natural fat layer is a perfectly good roasting joint. Served rare it can be fantastic. Sirloin, rump , rib, are going to be better, but they are a lot more expensive. They also have a decent percentage of fat naturally in the cut.
The most popular cuts for a roast are:
Rump Roast. Topside. Whole Sirloin or Striploin. Bolar Blade Roast.
Our Top Rump, also known as thick flank, is a perfect roasting joint for those looking for something a little bit more on the lean side. Top rump joints are best served medium rare and will benefit from a resting time of 20 minutes or more before carving.
FAQs. Does rump roast get tender? In order to make your rump roast tender, you need to slow cook it over 8-10 hours on low heat AND make sure there's plenty of liquid for braising. Otherwise, it can become tough and dry.
Both low and high stabilizes at 209°F. The difference is the time it takes to reach that temperature. Low: 7-8 hours to reach the simmer point. High: 3-4 hours to reach the simmer point.
Chateaubriand Tenderloin Roast
The most tender beef roast that is well known for being lean and succulent. Easy to carve with its fine texture.
How to make a tender beef roast in the oven
A variety of flavours complement rump such as garlic, ginger and peppercorn. Overcooking rump steak can make the meat extremely chewy, so it is best cooked to a lesser degree such as medium-rare.
The general rule is to have about 3/4 of an inch of water in the bottom of the pan. If you're browning the roast then slow cooking/roasting, do about 1/2 an inch. Place the roast in the oven. Bake at 400 degrees, uncovered, for about 1 hour.
Topside, silverside and top rump
These three prime cuts are all fantastic for roasting, as they are very tender and can be carved into large lean slices. However, because the muscles used for these cuts carry less marbling, they are usually sold 'barded'.
An eye of round can be tender yes. But fall apart I have my doubts, it's so lean that it does not lend itself to that. A Chuck roast will fall apart. Really an eye of round is better to cook and slice thin or it is awesome for jerky.
The best cuts of beef for roasting are the eye fillet, rib eye (on the bone or boneless fillet), sirloin or rump. When choosing your beef cut in store, look out for: A moderate covering of fat on cuts such as sirloin or rump – which will add delicious flavour and prevent the meat from drying out during cooking.
The best cut of beef for roast beef.
There's no single cut of beef that is necessary to make roast beef; some common cuts include top-round roast, top sirloin roast, bottom-round roast, and eye of round roast. I usually use a top-round roast, but a bottom-round roast would work too. If you're unsure, ask your butcher!
Slow roasting: Topside and top rump: are very lean cuts of beef for slow roasting. Either is best served rare or medium rare carved into large, thin slices, something easy to do as there are no bones Silverside and, again, top rump are both good for pot roasting, too.
Often nicknamed the 'poor man's sirloin', topside makes for a great, thrifty roasting joint that cuts into beautifully uniform slices. It can be served lightly pink. Roasted and thinly sliced it tastes particularly delicious, and any leftovers work well in sandwiches with horseradish mayo, or in salads.
The rump is a very lean, tender cut that is always sliced into steaks. The topside is a large, lean cut of beef, rolled and divided into two or three boneless joints. The silverside is very similar to topside, but requires slower cooking. Used to make salt beef or corned beef.
The "poor man's ribeye" cut is the chuck eye steak, a flavorful and budget-friendly steak from the shoulder (chuck) that's right next to the ribeye section, offering similar taste and marbling at a fraction of the price, though it can be slightly less tender unless cooked well. It comes from the area where the chuck and rib primals meet, especially near the fifth rib, making it an excellent, beefy alternative for grilling or searing.
Enjoy the superb flavour and tenderness of our top-quality Shorthorn top rump. Prized for its delicate marbling and rich taste, this roasting joint makes a truly delicious centrepiece for any meal.
Since rump roast comes from an area a cow uses regularly, the surrounding muscles add to its tough connective tissue. Less marbling, or fat within the muscle, means you want to slowly cook this cut to soften the meat.
You should cover your beef with foil for at least part of the cooking time.
You don't have to waste your money—just don't make these common mistakes.
What Is the Best Meat for Pot Roast? The best meat for pot roast is a beef cut with lots of connective tissue (collagen), such as chuck roast, beef brisket or bottom round roast. These tougher, cheaper cuts of beef lend themselves to the long, slow-braising process that yields fall-apart tender pot roast.
What we call a rump roast is known by other names, including: Bottom Round Roast. Round Tip Roast. Bottom Round Oven Roast.
To cook it until it's so tender it falls apart, you'll need to choose a joint like chuck and blade or beef brisket and either braise, slow roast or slow cook it for at least a couple of hours.