A large, flavourful cut, versatile for roasting or portioning into steaks. Also produces the Picanha, a premium cut from the rump cap, prized for its marbling and flavour.
Cooking & Serving Tips
Roast whole or grill or pan-sear in steaks to medium-rare.
Dry-brine with salt overnight for a juicier roast or marinate steaks with soy sauce and garlic for a caramelised crust.
