Veal Rump

Veal - Rump Steak

£5.92
Veal - Rump Steak
Veal Rump
Veal - Rump Steak
Veal Rump

Veal - Rump Steak

£5.92£0.00
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Minimum Spend £35
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Veal - Rump Steak brings delicate flavour and tender British veal cuts.

Proper butcher’s cut Veal - Rump Steak with flavour and tenderness. Veal Rump Steak is a premium cut known for its tenderness and mild, rich flavour, sourced from grass-fed, free-range calves raised in the South West of England. Taken from the heart of the rump, it has a fine texture and is suitable for grilling, pan-frying or roasting. Best cooked quickly over high heat, this cut retains natural juiciness and works well with simple accompaniments

  • Mild, delicate flavour
  • Tender texture, premium cut
  • Versatile for classic dishes
  • Sourced from British farms

Culinary inspiration:
Pan-fry quickly for a tender finish, or braise gently for comforting, rustic dishes.

  • Pan-fry with butter and herbs
  • Braise into rustic stews
  • Serve with creamy sauces

Nutritional information typical values per 100g,
as sold
Energy
111 kCal
Fat
1.7 g
of which saturates
0 g
Carbohydrate
0.1 g
of which sugars
0 g
Fibre
0 g
Protein
23.6 g
Salt
0.054 g

Grill Method:
Preparation: Remove the from the fridge 30 minutes before cooking to bring it to room temperature.
Seasoning: Lightly brush the steak with olive oil and season generously with sea salt and freshly ground black pepper.
Preheat Your Grill: Heat your grill or pan to high. Ensure it is hot enough before placing the steak.
Cooking: Place the on the grill or pan. Cook for 4-5 minutes on each side for a medium-rare finish. Adjust the time according to your preferred level of doneness.
Rest the Steak: Remove from the grill and let it rest for 5 minutes under loosely tented foil to retain its juices.
Serve: Slice against the grain and serve with roasted vegetables and a sprig of rosemary.
Oven Method:
Preparation: Preheat your oven to 200C (180C fan) or gas mark 6. Remove the from the fridge 30 minutes before cooking to bring it to room temperature.
Seasoning: Lightly brush the steak with olive oil and season generously with sea salt and freshly ground black pepper.
Searing: Heat a frying pan over high heat with a bit of oil. Sear the steak for 2-3 minutes on each side until browned.
Oven Cooking: Transfer the to an ovenproof dish and place it in the preheated oven. Cook for 12-15 minutes for medium-rare, or longer if you prefer it more done.
Rest the Steak: Remove from the oven and let it rest for 5 minutes under loosely tented foil.
Serve: Slice against the grain and serve with roasted vegetables and a sprig of rosemary.

Cook Before Eating. Consume On Day Opened. Store Below 3°C Or Freeze On Day Of Purchase For 6-9 Months. Defrost Thoroughly In Fridge Before Cooking.

Chippenham Unit
The Black Farmer, Unit 10, Bumpers Farm Enterprise, Vincients Road, Chippenham, SN14 6QA

Brixton Store
The Black Farmer Brixton Farmshop. 25-27 Market Row, London SW9 8LD

White City Store
The Black Farmer, Unit 1, 2 Television Centre, 101 Wood Lane, White City, W12 7FR

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