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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.



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