Veal Rump Heart, Dutch Milk Fed, 1kg

Veal Rump Heart Dutch is a 1kg Dutch milk-fed veal rump heart – the central muscle of the rump, a lean, compact and fine-grained cut suited to roasting and slicing. Veal rump heart Dutch is a more economical cut than loin or topside but shares their delicate character. As a result, it suits pot-roasting, slow oven roasting and slicing thinly for cold preparations. Furthermore, the compact, uniform shape makes this cut straightforward to cook evenly. In particular, it suits the Italian tradition of cold sliced veal – roasted gently, then sliced thin and served at room temperature with a dressing of good olive oil and capers.

About Veal Rump Heart Dutch

We source our veal from specialist producers in the Netherlands and from English rose veal farms in Britain. In particular, we select every supplier for welfare standards, breed and the quality of the finished meat. As a result, the veal we deliver meets a standard set by the finest European butchers and restaurant kitchens. Furthermore, modern veal production bears no resemblance to the practices that gave the ingredient a poor reputation. However, the distinction between production methods matters. In particular, Producers raise Dutch milk-fed veal on a diet of milk and grain in well-managed group housing. Additionally, English rose veal comes from British dairy calves raised outdoors on a natural diet, producing pink meat with a more robust flavour than white veal. That transparency about provenance is something we consider essential. That is why Veal Rump Heart Dutch from The Artisan Food Company consistently impresses even the most discerning cooks.

Why Choose Veal Rump Heart Dutch From Us

Cooking veal well rewards a light touch above almost everything else. In contrast to beef, veal has a delicate flavour that aggressive seasoning or heavy sauces overwhelm quickly. As a result, the finest veal preparations are always simple. Furthermore, veal responds particularly well to butter, cream, white wine and lemon – the classic Italian and French kitchen combination. However, different cuts demand very different approaches. In particular, the loin, escalope and cutlet suit quick cooking at high heat and brief resting. Moreover, osso bucco, diced veal and tougher cuts transform completely with long, slow braising. Additionally, never serve veal as rare as beef. It benefits from cooking to a pale pink throughout. That gentle heat and light hand define the finest veal cooking.

How to Cook Veal Rump Heart Dutch

To get the very best from Veal Rump Heart Dutch:

• Season well and sear on all sides in butter and oil to build colour before roasting.
• Roast at 160°C for 20 to 25 minutes per 500g for a pale pink, just-cooked result.
• Furthermore, veal rump heart Dutch suits slicing thinly after cooling and serving at room temperature with olive oil, lemon and capers.
• Additionally, slice thin for a carpaccio-style preparation with rocket, Parmesan and good olive oil.

Perfect Pairings

Veal Rump Heart Dutch pairs beautifully with:

• Olive oil, capers and lemon for a classic Italian cold veal preparation
• Tuna mayonnaise for a vitello tonnato made from rump heart
• Rocket, Parmesan and good olive oil for a carpaccio-style serving
• A glass of Soave, Gavi or a chilled Pinot Grigio alongside

Storage: Keep refrigerated and use within 2 to 3 days of delivery. For longer storage, freeze on the day of delivery and use within 3 months. Furthermore, remove from the vacuum pack on arrival, pat dry and store loosely covered in the fridge. However, always bring to room temperature for 20 minutes before cooking. Delivered fresh, vacuum-packed and ready to cook.

However you cook it, Veal Rump Heart Dutch brings a delicacy and quality that only carefully sourced, welfare-assured veal can deliver. Moreover, great veal cooking is always defined by restraint and the finest simple ingredients.