Angus Grain-Fed Rump Cap - 1st Jul 2020
We have recently started stocking our meat counter with a beautiful Angus 150 days grain-fed rump cap aka Picanha.
In Brazil, the most prized cut of meat tends to be the picanha. In the United States, it is known as the sirloin cap, while in Australia and Singapore, we call it the rump cap / cover.
Rump is a boneless five-muscled primal that sits between the sirloin and topside, while the rump cap is the triangular cut that rest on top of the rump. As it is not an exerted muscle, rump cap is tender with a nice layer of fat.
Rump cap has a well-balanced marbling with a good ratio of
fat to red meat. When cut into steaks, it resembles a piece of sirloin with the
fat running on one side of the meat. If the tenderloin, striploin and ribeye is
out of your budget, then rump cap is a great option. It is one of the best quality steaks besides
the prime cuts and the price nearly half of it. In Austria, it is often the cut
of choice for Tafelspitz.
The rump cap makes a fantastic BBQ cut or roasting joint
because of the decent amount of fat coverage melting down into the meat,
keeping it moist, whilst packing plenty of flavour. In Brazil and Argentina where this cut is
revered, you will often see it in a Churrasco cut into thick steaks, folded and
skewered and then grilled over hot coals. The server will come to your table
and slice it thinly on your plate, leaving you with a perfect combination of fat
and meat.
One of the best things about rump cap is that there is no
need to marinate it or use a rub. All we
want is the flavour of the meat itself.
Apply a little bit of rock or coarse salt to it before grilling and this
will help to lock in the juices, nothing more is needed. The rump cap can also
be grilled whole similarly to a tri tip, braised or cut into pieces for use on
kebabs.
