Rump Walnut

Tender and tasty.

2.2 kg

44,90 €

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DESCRIPTION

approx. 2.2 kg

Rump is a prized cut of beef, obtained from the upper part of the bovine thigh. Our rump comes only from the best cattle breeds, carefully selected to guarantee the highest quality of meat.

This part of the meat consists of muscles that are used less frequently during the animal's lifetime, compared to other parts such as the shoulder or thigh. For this reason, rump is particularly lean and free of intramuscular fat, making it an excellent choice for those seeking to limit fat intake in their diet.

Moreover, due to its leanness, rump meat is also particularly suitable for various cooking techniques such as grilling or grilling, as it does not release excess fat that could cause flare-ups or burns.

The rump of Mannarino rump lends itself to various preparations: you can grill it or bake it in the oven, or use it to prepare a tasty braised or stewed meat.

In addition, due to its firm texture and muscle fibres, rump meat is ideal to be cut into thin slices and served as carpaccio, accompanied by a tasty oil and lemon sauce.

For shipping information see this page.

HOW TO COOK

Instructions for use:

Ingredients:

1 rump of rump weighing approx. 2 kg
3 cloves of garlic
1 bunch of fresh rosemary
1 bunch of fresh thyme
3 tablespoons of extra virgin olive oil
Salt and pepper to taste

For the aromatic mayonnaise

4 tablespoons of mayonnaise
1 shallot
2 tablespoons of apple vinegar
1 bunch of parsley
2 tablespoons capers
4 pickled gherkins

If you don't want to make mayonnaise, try one of our homemade mayonnaises

Preparation:

Finely chop the garlic, rosemary and fresh thyme and place them in a bowl. Add the oil, salt and pepper and mix well to form a homogeneous paste.
Take the rump, rub the herb paste all over the surface and cover with cling film. Let it marinate in the refrigerator for at least 1 ½ hours.
Preheat the grill to medium-high heat and when hot, place the rump on the grill.
Cook the meat for about 8-10 minutes per side, if you also have a meat probe check the core temperature: it should be 54 °C.
While the meat is cooking, prepare the aromatic mayonnaise. Finely chop the shallots, parsley, capers and gherkins and place them in a bowl. Add the apple cider vinegar, stir and leave to flavour for a few minutes. Add the mayonnaise and mix well.
When the rump is ready, remove it from the grill and let it rest for a few minutes before slicing.
Serve the sliced meat with the aromatic mayonnaise.

For more information see this page and follow our tips and recipes on Mannarino's social channels!

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: adult beef (rump)

Place of birth: Uruguay
Place of breeding: Uruguay
Place of slaughter: Uruguay
Place of dissection: Uruguay

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

AVERAGE VALUES PER 100 g OF PRODUCT:
ENERGY 277 kcal, 1071 kj
FATS 23.4 g of which SATURATED FATTY ACIDS 7.5 g
CARBOHYDRATES 0 g of which SUGARS 0 g
PROTEINS 15,45 g
SALT 0 g

Vacuum-packed
Do not puncture the packaging
Store between 0 °C 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