Impressive, there's quite an intense beef flavour in this. The whole rump is bribed and submerged in Monkey Shoulder whisky for a week, and then dry aged for at least another 2 weeks. This is to develop flavor and break the meat down a little to tenderize it further. Chef Michael said this is his new pride and joy.
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Served with Black Garlic Puree, Blistered Vine Tomatoes and Jus. Taken during a tasting.