Cape Grim Rump

Cape Grim rump comes four ways: whole, or sliced thin, regular or thick, so you can match the cut to the cook. Whole is the one for a big smoke or a Christmas lunch. It's coeliac safe too, as everything at our counter is gluten-free and Coeliac Australia accredited.

Run it low and slow at 110°C in the smoker or a covered oven, allowing roughly 1.5 to 2 hours per 500g. It's done when a probe slides in like warm butter, around 93°C to 96°C. Wrap it in butcher paper and rest it in an insulated cooler for at least an hour. Browse more Cape Grim beef or try the Cape Grim rump cap.