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Message: <blockquote data-quote="Cocosilk" data-source="post: 2071643" data-attributes="member: 501623">Try roasting each piece instead of frying and compare that for flavour and tenderness as well?Is rump the most tender piece of meat you can get? I wonder how dry aged (in the fridge) then roasted porterhouse or scotch fillet would be? Thanks for sharing the idea. Gotta try it next. We've only dried out our pork bellies in th fridge overnight to get the crackle to work out better. Never tried it with steaks. But I have roasted a cheap poek shoulder cut with my belly roast once and it was almost yummiee than the belt because it was a fatty and went all crispy and tender.</blockquote>

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