32 Days Dry-Aged Rump Joint
F&CO TRUSTED FARMS
Region: Farmison & Co Trusted Farm, UK
Shelf Life: Min. 6 Days
Cut from the D cap of the rump and perfect for a memorable centrepiece with ample marbling and succulent flavours. Sourced exclusively from grass fed herds reared in the great outdoors to promise only the best flavour, our Rump Joints are dispatched after being matured for 32 days in our dedicated dry aging room, promising only the best quality for the festive table.
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 dry aged for an outstanding 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, and serve with traditional roast potatoes, home made Yorkshire pudding, and creamy Mrs Bridges horseradish sauce.
|Our Guide To Cook Your Rump Joint|