Rump Cap

Rump cap (picanha), around 1.5kg, from grass-fed and finished beef. The thick fat cap on top bastes the meat as it cooks, so it's great roasted whole or cut into thick steaks and grilled fat-side first. Cook it medium-rare and rest it well before slicing.

• 100% grass-fed and finished beef
• Approx. 1.5kg piece