Beef Rump Cap - Grain-Fed (2 x 300g)

This cut, also called "Picanha" in Brazil, commonly barbecued on the spit, is from the top of the rump - the best part we say. A thick cap of fat runs across the top which, when cooked properly, adds a positively rich depth of flavour, and lovely caramelised result.

Inspiration: Best cooked medium rare to render the fat just right. Try grilling over charcoal and slicing against the grain for a Brazilian-style picanha, or pan-sear and serve with chimichurri, roast garlic, or a punchy pepper sauce.

Provenance: Highly sort after as an international export, this cut of meat from our trusted farmers, is widely popular in the Melbourne food scene for home cooks and restaurants alike.