Our rump cap is bursting with all the rich flavour you'd expect from us here at Pampas Plains. Arguably the tastiest cut for barbecuing or grilling. Small, easy to handle and a dream to carve, make sure that the fat goes golden and crispy.
This is the favourite cut of the Brazilians.
Also great cut as steaks.
Rump Cap Top Tip - always cut the meat across the grain of the meat, making your rump soft, tender and tasty! See our video below on how to do it.
How to cook Picanha Steak or Rump Cap? Always seal your Rump cap in a hot pan first, it’s a simple move that helps keep the juices in the meat, leaving it rosy and pink on the inside and golden and crunchy on the outside. One of our favourite ways to cook Rump Cap is on the barbecue, under the grill or in the oven, its just spectacular. Seal first in olive oil and then sprinkle with Maldon sea salt and black pepper. Cook fat side up till it goes golden and crispy. To gauge how well you want it cooked, slice a fine sliver of the side to take a peak! Cooking time 30 mins approx. Remember that the meat will continue to cook for a further 10 minutes after removing from any heat source.
Size: 0.7 - 2.5kg (weight ranges will show pending stock availability)
Taste: Another flavour favourite, hits 8-9 on the flavour scale
Serves: 6-8 people
Tenderness: Well matched succulence and meatiness, 6-7 tender factor
Ageing: 40 days+
Texture: Smooth, rich and succulent meaty flavours
Breed: Angus / Hereford (please note that this product is sometimes grainfed)
Origin: Argentina / Uruguay
Delivered: Frozen 'Locking in the Freshness'