32 Days Dry-Aged Aberdeen Angus Rump Joint
Region: Holme Valley, West Yorkshire, UK
Shelf Life: 6 Days
Unparalleled in reputation, the Aberdeen Angus is Britain’s favourite breed, but is equally revered in the steak cutting traditions of Argentina, the United States, and South Africa. Its popularity is a direct consequence of the marbling that evenly runs through the meat to give the beef its renowned rich and indulgent flavour. Due to its quality and popularity, we hang prime Angus beef the year round, always sourced from grass fed, free range herds.
Tasting Notes: Rich, Creamy, Indulgent
The rump is a great alternative roasting joint, boasting some of the best textures available from the beast, offering succulence and deep flavour. Roast slowly on a trivet of onion, carrot and celeriac to infuse the meat with aroma and serve with traditional roast potatoes, home made Yorkshire puddings, and Cartwright and Butler’s Fierce Horseradish Cream.
|OUR RECIPE TIPS FOR COOKING YOUR RUMP JOINT|