Morrisons The Best 30 Day Matured Beef Rump With A Pepper Crust And Butter

Morrisons The Best 30 Day Matured Beef Rump With a Pepper Crust and Butter

How to store
Keep refrigerated. Use within 24 hours of opening. Do not exceed the date shown. Suitable for home freezing. Freeze as soon as possible and within the date indicated. Best within 3 months. Defrost thoroughly in the refrigerator and use the same day. Once thawed do not refreeze.

For allergens, see ingredients in bold.

How to cook
Cooking appliances vary. These instructions are given as a guide. Please ensure that the product is piping hot throughout before serving. Do not reheat.

PLEASE REMOVE ALL PACKAGING BEFORE COOKING/DEFROSTING.

Oven from chilled-
Remove the joint from the fridge 20 minutes prior to cooking to allow meat to reach room temperature. Pre-heat your oven as 220ºC/ Fan 200ºC/ Gas Mark 7. Remove all packaging, including the pad. Remove the butter from the top of the joint and keep chilled until required. Place the joint in a roasting tray, peppered side up, place into the oven and cook for 20 minutes. Reduce heat to 200ºC/Fan 180ºC/Gas Mark 6. for the remainder of cooking time. Cooking times: Rare 22 minutes per 500g. Medium 32 minutes per 500g. Well done 38 minutes per 500g or until cooked to preference. 10 minutes before the end of cooking time, carefully pour out the excess liquid, add the butter to the top of the joint and return to the oven. Once cooked, remove from the oven, keep warm and rest for 10 minutes occasionally basting with the butter before carving.

Beef Rump (96%), Beef butter (butter (milk), water, yeast extract, salt, beef bone, tomato paste, cornflour, black treacle, spirit vinegar, black pepper, tamarind concentrate, onion powder, garlic powder, white pepper, pimento, ginger, paprika, clove), Thyme Sprig, Peppercorn crust (black pepper, salt).

Rump with a pepper crust, thyme and beef butter and a thyme sprig.

Safety
• Wash hands after handling raw meat and poultry.
• Keep raw meat and poultry separate from cooked foods.
• Use separate kitchen utensils and surfaces for raw meat and poultry or wash thoroughly after use.
• Store raw meat covered at the bottom of the fridge.

Typical values Per 100g
Energy 636kJ/151kcal
Fat 3.6g
of which saturates 1.6g
Carbohydrate 1.1g
of which sugars 0.3g
Fibre 0.5g
Protein 28.3g
Salt 0.42g
*Reference intake of an average adult (8400kJ/2000kcal) (RI).

Box- Recycle
Film- Do Not Recycle