Veal Rump

The rump is a noble muscle of veal, characterized by a very delicate milky pink flesh and a very fine grain. Very poor in surface fat, it dries out at the slightest thermal misstep. Haute gastronomy treats it with absolute respect: often cooked whole in a sauté pan, it requires constant basting with foaming butter flavored with garlic and thyme. This technique continuously nourishes the fiber through gentle lipid conduction, ensuring maximum juiciness.