Rump Joint 45 Day Dry-aged Grass Fed Heritage Breed
Region: Farmison & Co Trusted Farm, UK
Shelf Life: 6 Days
This joint is cut from the D cap of the rump and perfect for a memorable centrepiece with ample marbling and succulent flavours. Dry-aged for 45 days, this joint has been expertly matured for longer by our Master Butcher, so that the meat loses moisture naturally, the grains relax into tenderness and its natural flavour is intensified. Sourced exclusively from grass fed, heritage breed herds reared in the great outdoors, it promises exceptional flavour and quality.
The rump boasts a coarser grain than other roasting joints, yet is well marbled with fat and in Latin America is actually more prized than European prime cuts. This particular specimen has been extra dry-aged for longer at 45 days, to relax the meat to utter tenderness, before being trimmed, boned and rolled on the butcher’s block.
The rump is a fantastic alternative roasting joint, boasting some of the best textures available from the beast and proper, succulent flavour. Roast slowly on a trivet of onion, carrot and celeriac to infuse the meat with aroma, before serving with traditional roast potatoes, homemade Yorkshire puddings and creamy horseradish sauce.
|OUR RECIPE TIPS FOR COOKING YOUR RUMP JOINT|