Quality Free Range Grass Fed Beef Top Rump

Franklins tender Beef. Our beef is hung for 21-35 days in our Dry Ageing cabinet to ensure it is tender and succulent.

Top rump, also commonly known as thick flank, is sourced from the rear of the cow and like cuts from the surrounding area (topside and silverside), it's a very lean meat. It's a boneless cut, that like silverside and topside, usually comes barded, whereby a thin layer of fat is attached to the side to aid the cooking.