Waitrose British Beef Top Rump500g

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Waitrose British Beef Top Rump
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British beef top rump with a mustard and honey basting fat
Waitrose high quality British beef is expertly prepared and matured for tenderness and flavour, our prime cattle are reared on a forage based diet on carefully selected British farms. We work with a long-established group of dedicated British beef farmers, selecting them for their high standards of animal husbandry, welfare and commitment to sustainable farming. For further information on Waitrose beef and recipes go to waitrose.com
  • Suitable for freezing
  • Waitrose own label

PER 100g



Per Portion/A serving contains



12% RI


13.90 g


20% RI


6.00 g


30% RI


1.20 g


1% RI


0.51 g


9% RI

RI = % of your daily reference intake

INGREDIENTS: British beef (80%), beef fat, rice flour, clear honey, water, cider vinegar, mustard flour, mustard seeds, spirit vinegar, salt, sea salt, thyme, flat leaf parsley, extra virgin olive oil, dextrose monohydrate, vegetable fibre, cracked black pepper, mustard husk, lemon juice from concentrate, stabiliser (mono- and diglycerides of fatty acids), caramelised sugar syrup, turmeric, raw cane sugar, pimento, black peppercorns, allspice, colour (paprika extract), chillies.

Allergy Advice
For allergens see ingredients in bold.

Typical values as prepared. 4.0

Typical valuesPER 100gA serving contains
Energy1026kJ1026 kJ
Energy246kcal246 kcal
Fat13.9g13.9 g
Of which Saturates6.0g6.0 g
Carbohydrate4.2g4.2 g
Of which Sugars1.2g1.2 g
Fibre0.6g0.6 g
Protein25.6g25.6 g
Salt0.51g0.51 g

Origin Information

  • United Kingdom
  • from British beef


  • Remove string before carving


  • This product contains Additives
  • This product contains Natural Colourings

Oven cook

Rare 30 minutes. Medium 40 minutes. Well Done 50minutes. Preheat oven. Place the joint in a roasting tin and into a pre-heated oven on the middle shelf. Cook as above. For best results baste the joint during cooking. Ensure the surface of the meat is thoroughly cooked. Due to the natural variability in the thickness of the joint, the cooking instructions provided are a base guide. For thicker joints, additional cooking time may be required. Once cooked, remove from the oven, cover with foil and leave to rest for 15 minutes before carving. Remove strings before carving. (Time Rare 30 mins / Medium 40 mins / Well Done 50 mins)


label-gluedPaper & card
stringMixed Material
basePlastic - PET (Polyethylene Terephthalate)


Please note that while we take every care to make sure the product information displayed on our website is correct, product recipes are regularly changed. This may affect nutrition and allergen information therefore you should always check product labels and not rely solely on the information presented here.

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