Dry Aged Veal Rump Cap
A unique cut that yields sweet tenderness
- Hand cut in our Inverurie butchery
- From welfare-friendly family groupings in Holland
- Sear, roast and rest for superb results
Price per kg:
- Dry Aged Veal Rump Cap, 500g
A unique treat awaits with our special triangular cut. Low temperature roast and slice carefully across the grain for a fabulous flavour and tenderness you can only imagine.
No one else dry matures veal like this, anywhere in the world! It has been a passionate pet project of mine. In fact, each and every one of these dry aged veal products is personally hand cut by myself, and no one else.
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.
Preheat oven to 250°C / Fan 230°C / 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.
After searing for the recommended time, gently place your meat uncovered on a wire rack in a roasting tin, and put into the preheated oven.
Medium: 14 -15 minutes (55 - 60°C Final Rested Temperature)
Well Done: 18 - 19 minutes (64 - 70°C Final Rested Temperature)
Use a meat thermometer to check the internal temperature of the Rump Cap 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 10°C, 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.
Place the meat on a board or platter, cover loosely with foil and leave in a warm place for up to 10 minutes. Once rested, carve the meat across the grain in thin even slices.