When it comes to offering your customers consistent, tender, top-quality steaks, often the first question that arises when choosing which option to go with is, “Do I use portion control or whole primals?”
Portion-controlled products are quick, convenient and reduce labour costs. They also aid in determining food costs. On the other hand, whole primals are generally cheaper per kilo, allowing you to consider a more premium offering, as well as providing the versatility to create multiple dishes from one product.
With D-cut rumps, you get the best of both worlds. With the undercut removed, the more complex muscles are gone, leaving the grain running in line and ready to slice. This ensures perfect steaks and tender roasts, whilst also reducing costly mistakes. The smaller size of a D-cut rump also means shorter cooking times and more even heat distribution.
The versatility and appeal of flavourful grain fed beef means that there is plenty of room to be creative and experiment with a variety of dishes and cuisines beyond simply roast beef and steaks. So, whether it’s a top-quality bistro sandwich, Japanese kushiyaki, or a modern and elegant roast, grain-fed D-cut rumps are the perfect option for creating inspirational and delicious dishes and thinking beyond the classics.
Your premium roast beef deserves premium condiments
It’s pretty hard to beat crispy, dripping-fried yorkies with roast beef. But, when rethinking the roast, you might consider parsnip skordalia topped with an Indian kasundi and fresh watercress. The combination of earthy parsnip, silkily whipped with citrus and oil, matches perfectly with the herbaceous watercress and this cumin-focused tomato jam.
Argentine chimichurri is another great sauce option to jazz up your beef roast – and perhaps the most classic sauce for beef to come from Argentina (and Uruguay). The explosion of zingy flavours from the herbs and vinegar highlights the beef while cutting through the fat. Another option is the forgotten French classic, sauce choron. A derivative of the more common béarnaise sauce, the richness of tarragon and butter is enhanced in choron with the addition of a tomato concasse.
If you do decide to go down the traditional roast beef path, then fresh horseradish is a must. The most basic way to use fresh horseradish is to simply grate and serve as a condiment. Be careful, though – for those new to fresh horseradish, it has some kick! For a softer touch, try adding it to some crème fraîche or mayonnaise. And remember, like wasabi, horseradish begins to oxidise and deteriorate in flavour almost immediately from the moment it comes into contact with air, so any preparation is best done à la minute.
The French dip: plunge into this up-market bistro favourite
Roasting and slicing a whole rump for roast beef sandwiches is cost-effective (when compared to the cost of pre-roasted and sliced) and gives you full control over the cooking process. Using a premium grain fed option such as Bounty Premium also guarantees terrific flavour and texture.
And as much as a beef and mustard butty on cloud-soft white bread is hard to beat, there is one iconic beef sandwich that is often overlooked here in Australia – the French dip. With (apparently) fewer rules governing the sandwiches of the West Coast in the USA, the French Dip is essentially warm roast beef, sliced and served on a crusty French baguette, accompanied by a small bowl of jus roti to dunk the sandwich in. Think Philly cheesesteak meets birria taco. Add cheese, mustard or sour cream? That’s all up to you. But this underrepresented classic can easily be tricked up and served as an up-market bistro lunch favourite.
Sliced, skewered and grilled
Whether it’s Brazilian churrasco, Greek souvlaki, Malaysian satay, Korean BBQ, Japanese kushiyaki, French brochette or Turkish shish kebab, the idea of cooking tender pieces of skewered meat over fire is part of a universal language of cookery that transcends all cuisines.
The tenderness and flavour of Bounty Premium grain fed beef rump comes from the gentle wagyu-like marbling, making it the ideal product when preparing all of these global dishes.
Preparing skewers from a whole rump means you can slice the meat any size you wish, easily mapping the grain. And no matter the seasoning or flavours, the increased surface area will expose more of the meat to the heat source, cooking quicker and imparting more of the piquant smoky earthen flavours.
Whether you’re seeking the convenience of a trimmed product or want to deliver the flavour, quality and guaranteed tenderness of premium grain-fed rump, Bounty Premium Grain Fed D-cut Beef Rump (187995) delivers on all fronts.
This premium beef selection boasts wagyu-like marbling, ensuring each bite is a succulent experience. Its versatility opens the door to a world of high-end creativity, limited only by your imagination. What culinary masterpieces will you bring to life with this exceptional cut?
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