Wagyu Heart of Rump has been known for its light marbling, but despite this – it produces incredibly succulent and tender pave steaks, with rich beefy flavours.
We love to roast it whole, season with Maldon salt and a touch of oil. Roast in a preheated oven at 220 for 10-15 minutes. Turning the fat, a delicious golden brown, this will lock in the beautiful flavours, and keep the roasting joint juicy and tender during cooking. Turn the heat down to 160 and cook for a further 40-50 minutes depending on how rare you like it. Wrap in foil after cooking and let it rest – this will allow juices marinate the meat, meaning a tender and flavour-packed slice for every plate.