Chilled Angus Beef Rump Cap (Picanha) Roast, approx 2.150kg, price/roast portion
Rump Cap (Picanha). This cut of meat is a continuation from the Striploin and leads directly into the Tri-Tip muscle. Predisposed to marble and packed with flavour, many chefs and home cooks have embraced this secondary cut. This makes a fantastic BBQ cut or roasting joint. It comes with a decent amount of fat coverage to keep it moist, whilst packing plenty of flavour.
Definitely a crowd favourite amongst the South Americans & Portuguese.
Carving Tip - If buying a whole Slab of Rump Cap, the rump is shaped like a triangle. Always position the base of the rump cap towards you and the pointed tip end of the rump cap at 12 o'clock. In this position, begin carving so that each slice is done against the grain.
Also known as top sirloin cap, rump cover, rump cap, or culotte.
Our Beef is Halal Certified, Grass Fed, Never been Frozen, Free of Antibiotics/Hormones, Free Ranging Outside, Farmed Ethnically & Sustainably (non GMO) & vacuum packed and Airfreighted from New Zealand to ensure the product arrives in optimum condition.
From one of the world's cleanest and purest environments, our Black Angus Beef cattle are reared on the fresh, pure, clean and green pastures of New Zealand. Sourced from our farms in the furthest Southern province of the South Island aptly named Southland.
Angus genetics are renowned for producing cattle with excellent marbling and growth rates. Marbling adds flavour, makes cooking easier, and high growth rates produce beef that is very tender.
Breeds of cattle from European, tropical climate and dairy breed genetics are excluded from Black Angus.