Veal rump in halves

Tender and tasty.

2 Kg

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DESCRIPTION

approx. 2 kg

Rump of veal is a prized cut of meat from the hind quarters of cattle. The Mannarino rump of veal weighs 2 kg and is characterised by its leanness, which makes it particularly suitable for those looking for a low-fat meat. Its texture is soft and compact, with a soft pink colour and a low presence of veins and tendons. This makes it easy to cut and suitable for numerous preparations.

Perfect for baking or grilling, this meat is versatile and lends itself to numerous uses in the kitchen.

For shipping information see this page.

HOW TO COOK

Instructions for use:

Ingredients:

2 kg rump of veal
1/4 cup olive oil
2 tablespoons chopped fresh thyme
2 tablespoons chopped fresh rosemary
2 tablespoons chopped fresh sage
1 clove of garlic, minced
Salt and pepper to taste

Procedure:

Start by preparing the marinade for the veal rump. In a large bowl, mix the olive oil, chopped herbs and garlic. Add salt and pepper to taste.
Cut the rump of veal into pieces of similar size, trying to obtain pieces of uniform thickness. Place the pieces of meat in the bowl with the marinade and massage them carefully so that they are evenly covered by the marinade. Let the meat rest in the fridge for at least 1 hour.
Ignite the BBQ and bring it to a temperature of approximately 180-200°C. Prepare the grill for direct cooking and place the pieces of meat on the grill.
Cook the pieces of veal rump for about 8-10 minutes per side, turning them halfway through cooking. While cooking, brush the meat with the remaining marinade.
When the meat is cooked, remove it from the grill and let it rest for at least 5 minutes before cutting it up. While resting, the meat will continue to cook slightly and the juices will distribute evenly in the meat.
Once the meat is ready, you can serve it in different ways. You can cut the pieces of meat into thin slices and serve them as carpaccio with a sauce made of mustard, lemon and olive oil, or you can cut the pieces of meat into cubes and serve them as skewers with grilled vegetables.

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ADDITIONAL INFORMATION

Fresh product

Shelf life: 4 days
Characteristics: With reference to EC Regulations No. 1829/2003 and No. 1830/2003, we declare that the product is GMO-free.

Ingredients: veal

Place of birth: Holland
Breeding location: Holland
Place of slaughter: Holland
Place of sectioning: Italy

Allergens in the product: ABSENT
Allergens in the production site: EGGS, MILK, GLUTEN (flour zero zero), NUTS [NUTS (Juglans regia), PISTANUTS (Pistacia vera)].

AVERAGE VALUES PER 100 g OF PRODUCT:
ENERGY 226 kcal, 940 kj
FATS 9.15 g of which SATURATED FATTY ACIDS 2.5 g
CARBOHYDRATES 0 g of which SUGARS 0 g
PROTEINS 33.57 g
SALT 0 g

Vacuum-packed
Do not puncture the packaging
Store between 0° and 4° C
Consume after cooking

DELIVERY

All products are delivered vacuum-packed: fillet, sirloin, arrosticini, rib-eye steaks, T-bone steaks, knife-point sausage, trotter, chicken, diaphragm and lamb can be stored in the refrigerator for 3 to 4 days.

Products delivered in trays such as tartare and mince can be stored in the fridge for 1/2 days, while bombette, croquettes and all side dishes can be stored for 2 days.

All products can be frozen with the exception of: arrosticini, lamb chops, polpette della nonna, guancetta, vitello tonnato and cannoli siciliani.

The Mannarino undertakes to deliver the products without interrupting the cold chain,
keeping the meat fresh thanks to the new SkinPack packaging.

We use the 90% less plastic