Dry Aged Veal Rump Cap

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Availability: In stock

£14.00
CODE: v395
 
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Like our Tafelspitz beef roast, this triangular cut is divine low temperature roasted and sliced across the grain.
  • Dry-aged on the bone for 21 days
  • Hand cut by our head butcher, Mark
  • Unique to Donald Russell
Box Contains:

    • 1 Dry Aged Veal Rump Cap, 500g

SERVINGS    
 
2-3
Frozen at the peak of perfection
-18°C. Keep in original packaging at -18ºC or below. Do not refreeze once defrosted.
Keep in original packaging and thaw slowly in a refrigerator. Once defrosted store between 0-5ºC and use within 24 hours.
Nutritional values: (Typical per 100g)
Energy: 449 kJ / 106 kcal, Fat: 1.6g, of which saturates: 0.6g, Carbohydrates: 0.0g, of which are sugars: 0.0g, Fibre: 0.0g, Protein: 22.7g, Salt: 0.15g.
Serving Suggestion:

Pan-to-oven Roasting
1. Bring the meat to room temperature
About 30 minutes before you start cooking, remove the defrosted meat from its vacuum packaging and pat dry with kitchen paper. Allow the meat to ‘bloom’ and come to room temperature.
This helps your meat cook more evenly and stay tender and juicy.

2. Preheat your oven & pan & sear
Preheat oven to 240ºC / Fan 220ºC / Gas 9.
Once the frying or griddle pan is very hot, add a little olive
oil to the pan, or brush the oil directly onto the meat to avoid
using too much. When you place the meat into the pan you should
hear a sizzle. Sear the meat for the 4 - 5 minutes.

3. Cook to your liking
After searing for the recommended time, gently place your meat
uncovered on a rack in a roasting tin, and put into the preheated oven.
Medium: 14 -15 minutes 55 - 60ºC Final Rested Temperature
Well done: 18 - 19 minutes 64 - 70ºC Final Rested Temperature
Use a meat thermometer to check the internal temperature of the Tafelspitz for perfect results. Be careful not to overcook the meat, as this will make it dry and tough.
We would recommend this joint is cooked to medium bearing in mind that the residual heat in the joint can cook it on as much as 10ºC, so the roast is timed to be removed early and allowed to finish cooking as it rests.
Use a meat thermometer to check the internal temperature of the meat for perfect results.

4. Resting
Place the meat on a board or platter, cover loosely with foil and leave in a warm place for up to 10 minutes.
5. Once rested, carve the meat across the grain in thin even slices.

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