55 Day Aged Beef Rump Recipe
Make 55 Day Aged Beef Rump Recipe in just 1h 20m. Get the full recipe with step-by-step instructions at pekinthechef.com.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Main Ingredients
Aging Ingredients
Method
Preparation
- 1
Trim the Beef
Begin by trimming any excessive fat from the beef rump. You want to retain about 1/4 inch of fat for flavor and moisture.
- 2
Season the Beef
Rub the beef rump generously with kosher salt on all sides. Use approximately 50 grams of salt for each kilogram of meat. Then, sprinkle black pepper evenly over the surface.
Aging Process
- 3
Vacuum Seal the Beef
Place the seasoned beef rump in the aging bag and vacuum seal it tightly. Ensure there is no air left inside the bag to prevent spoilage.
- 4
Set Up the Aging Rack
Place the vacuum-sealed beef on the aging rack in your refrigerator. Ensure the rack allows air circulation around the meat.
- 5
Aging the Beef
Let the beef age in the refrigerator for 55 days. Check periodically for any leaks or spoilage, though the vacuum seal should keep it fresh.
Cooking the Beef
- 6
Remove and Unseal
After 55 days, remove the beef rump from the refrigerator. Unseal the vacuum bag and discard any liquid that has accumulated.
- 7
Bring to Room Temperature
Allow the beef to sit at room temperature for about 1 hour before cooking to ensure even cooking.
- 8
Cook the Beef
Preheat your grill or oven to high heat. Sear the beef for about 4-5 minutes on each side until a crust forms. Then, reduce the heat and cook to your desired doneness (internal temperature of 54°C for medium-rare).
- 9
Rest and Serve
Once cooked, remove the beef from the heat and let it rest for at least 10 minutes. Slice against the grain and serve with your choice of sides.
