veal rump

Veal Rump Steak

£17.52 – £43.60

Cut from the the whole rump, the flavour of veal rump steaks is beautifully rich.  We love it cooked ‘medium’ and pairing with a rich red wine sauce and wild mushrooms.

 

Product photography is representative only.  Weights and portions will be as stated.

SKU: 1880 Categories: ,
DETAILS
Indulge in the exquisite tenderness and delicate flavor of our Veal Rump Steak, a true culinary delight from The Black Farmer. Sourced from ethically raised, milk-fed veal, this premium cut embodies our commitment to superior quality and sustainable farming practices. Each steak is carefully hand-cut to ensure optimal tenderness and succulence. With its fine marbling and velvety texture, our Veal Rump Steak delivers a melt-in-your-mouth experience that will captivate your taste buds. Whether pan-seared, grilled, or roasted to perfection, this steak is a versatile choice for creating elegant and memorable meals.
STORAGE ADVICE
To maintain the quality and freshness of your Veal Rump Steak, it is recommended to store it in the refrigerator at a temperature of 32°F to 40°F (0°C to 4°C). Place the steak in its original packaging or wrap it tightly in plastic wrap or aluminum foil to protect it from air and moisture. Properly stored, the Veal Rump Steak can be refrigerated for up to 2-3 days. If you need to store it for a longer period, you can freeze the steak. Wrap it tightly in plastic wrap and aluminum foil or place it in a freezer-safe bag or container. Frozen Veal Rump Steak can maintain its quality for approximately 3-4 months. When ready to use, thaw the steak in the refrigerator before cooking for the best results.
PACKAGING
This pack contains 2 pieces.
Your item will arrive in a 100% recycled box lovingly packed with FSC-certified shredded spruce from Britain and Sweden, natural sheep’s wool insulation and non-toxic chilled gel packs, all of which can be reused, composted or recycled. To recycle the gel packs, simply cut a corner and dispose of the contents through your normal domestic waste system, as the gel isn’t harmful to the environment. Better still, reuse them by storing in the freezer and chilling other products. The only component from our packaging that can’t be recycled are the foil liners which need to be go in household waste; the poly bags meat comes in needs to go in plastic recycling.
COUNTRY OF ORIGIN UK

 

Here’s cooking instruction for Veal Rump Steak:

1. Preheat your oven to 400°F (200°C).
2. Take the veal rump steak out of the refrigerator and let it sit at room temperature for about 30 minutes. This will ensure even cooking.
3. Season the steak generously with salt and pepper on both sides. You can also add any other herbs or spices you prefer, such as rosemary or garlic powder.
4. Heat a skillet or frying pan over medium-high heat. Add a small amount of cooking oil, such as vegetable or olive oil, and let it get hot.
5. Carefully place the veal rump steak in the hot skillet and sear it for about 2-3 minutes on each side. This will help to develop a nice crust and seal in the juices.
6. Transfer the seared steak to a baking dish or oven-safe skillet and place it in the preheated oven. Cook for about 10-12 minutes for medium-rare or adjust the cooking time according to your desired doneness.
7. Remove the veal rump steak from the oven and let it rest for a few minutes before serving. This allows the juices to redistribute and results in a more tender steak.
8. Slice the veal rump steak against the grain into thin slices and serve immediately. You can accompany it with your favorite side dishes or sauces.

Remember to adjust the cooking time based on the thickness of the veal rump steak and your desired level of doneness. Enjoy your meal!

Nutiritional information typical values per 100g,

as sold
Energy 111 kCal
Fat 1.7 g
of which saturates 0 g
Carbohydrate 0.1 g
of which sugars 0 g
Fibre 0 g
Protein 23.6 g
Salt 0.054 g

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