Packed full of that Bovril flavour, this cut has got our taste buds already tingling in excitement. This cut is a must on your to do list - lean and tender you won't be disappointed.
You can also cut your own steaks or 'milanesas' - equivalent to a veal escalope.
Taste: Bursting with flavour, hits 9-10 on the flavour scale
Tenderness: This cut a 'must'. Wholly underestimated. Hits 6-7 on the tenderness scale, the German favourite
Texture: Rich, rambunctious and mouth watering
How to cook Heart of Rump? Always seal your Rump Heart in a hot pan first, it’s a simple move that helps keep the juices in the meat, leaving it rosy and pink on the inside and dark and crunchy on the outside.
Our favourite ways to cook Rump Heart is on the barbecue or in the oven, it's just spectacular. Seal first in olive oil and then sprinkle with Maldon sea salt and black pepper.
For the Oven- cook on a high heat (250C/480F, for 5 mins and then lower to (160C/320F) for 1.25hr approx. To gauge how well you want it cooked, slice a fine sliver of the side to take a peak!
Remember that the meat will continue to cook for a further 10 minutes after removing from any heat source.
TOP TIP: Always cut the meat across the grain of the meat, making your rump soft, tender and tasty!
Size: 2.0 - 2.5kg
Serves: 8-10 people
Ageing: 40 days+
Breed: Angus / Hereford
Origin: Argentine Beef / Argentinian Beef
Delivered: Chilled store between 0 - 5ºC