Not all veal rumps are the same, but ours is the best in terms of taste and quality.
Our succulent veal rumps are cut beautifully and have a delicious, sweet aftertaste.
We are known throughout the industry as one of the finest producers of well-flavoured, beautifully-textured veal meat.
We supply butchers, major supermarkets and top restaurants across the breadth of Australia with veal that has a long, juicy chew and a clean finish.
Superb eating and perfectly suited to roasting and slicing into steaks for grilling or barbequing.
Slow cooked primal rump pot-roast
1 teaspoon olive oil, 1kg beef rump roast, 2 finely sliced brown onions halved, thinly sliced, 2 finely diced carrots, 2 diced celery stalks, 2 thinly sliced garlic cloves, 1/2 cup dry white wine, 2 cans diced tomatoes, 45g can anchovies, drained, 1 cinnamon stick, Pinch of dried chilli flakes, 1/2 cup pitted black olives
Pat dry beef rump and season liberally with salt and ground black pepper.
Heat oil in a frying pan over medium-high heat and add beef to pan. Cook until browned all over.
Transfer to a slow cooker.
Return frying pan to medium heat and sauté onion, carrot, garlic and celery for 5 minutes or until softened.
Add wine to pan and simmer for 1 minute then add tomato, anchovies, cinnamon and dried chilli. Season with salt and pepper to taste.
Pour mixture over beef. Cover slow cooker with lid.
Cook on low for 5 hours.
Slice beef. Sprinkle with olives.