Boneless veal rump is cut from the shoulder of the animal, and diced so it is ready to use. We recommend that it is best slow cooked in a flavoursome ...
Boneless veal rump is cut from the shoulder of the animal, and diced so it is ready to use. We recommend that it is best slow cooked in a flavoursome stock for a few hours, to break down the tissue and leave you with a delicious casserole or a tasty French stew.
https://www.finefoodspecialist.co.uk/dutch-milk-fed-veal-rump-diced-fresh?___store=default4572Dutch Milk-Fed Veal, Diced, Fresh, +/-900ghttps://www.finefoodspecialist.co.uk/media/catalog/product/v/e/veal_chunks_rump_1.jpg34.9534.95GBPInStock/Meat & Poultry/Meat & Poultry/Specialist Veal/BBQ/Yakiniku/BBQ/BBQ/BBQ Meats342384574525391234452<p>Boneless veal rump is cut from the shoulder of the animal, and diced so it is ready to use. We recommend that it is best slow cooked in a flavoursome stock for a few hours, to break down the tissue and leave you with a delicious casserole or a tasty French stew. </p> <p><strong>Origin:</strong> Holland </p>00add-to-cart
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