Our Yearling Rump Cap is a premium, tender cut from young, grass-fed beef, known for its rich flavor and beautiful fat cap that bastes the meat as it cooks. Also known as Picanha, this cut is highly prized in Brazilian BBQ for its succulence and intense beefy taste. Whether roasted whole, grilled, or sliced into steaks, it delivers restaurant-quality results every time. Cooking Instructions: 🔥 BBQ/Grill (For a Traditional Picanha Experience) Preheat BBQ to medium-high heat. Score the fat cap lightly and season generously with rock salt. Option 1 (Whole Roast): Sear the rump cap fat-side down for 3-4 minutes until crispy. Flip and cook indirectly for 40-50 minutes, until internal temp reaches: 50-52°C (122-126°F) for rare 54-56°C (130-133°F) for medium-rare Option 2 (Sliced Steaks): Cut into thick 3-4cm steaks, season, and grill for 3-4 minutes per side. Rest for 10 minutes before slicing. 🔥 Oven-Roasted (For a Juicy, Even Cook) Preheat oven to 200°C (390°F). Score the fat cap and season well. Sear fat-side down in a hot pan for 3-4 minutes until golden. Transfer to the oven and roast for 40-50 minutes, depending on doneness. Rest before slicing against the grain. 🔥 Reverse Sear (For Precision Cooking) Cook at 110°C (230°F) in the oven or smoker until internal temp is 48-50°C (118-122°F). Sear over high heat for 2 minutes per side for a perfect crust. Rest before slicing. Serving Suggestions: 🥔 Serve with crispy roast potatoes and chimichurri sauce.🥗 Pair with grilled vegetables and a fresh tomato salad.🍷 Enjoy with a bold Malbec, Shiraz, or Cabernet Sauvignon. 🔥 Tender, juicy, and bursting with beefy richness—our Yearling Rump Cap is a must-try for steak lovers! Feeds approx 5-6 People Approx 1.5kg Per Piece$34/kg
