Rump Angus Piece Kg
The rump cap (or known as “Coulotte” in the USA and “Picanha” in Brazil). A thick cap of fat runs across the top which, when cooked properly, adds a positively rich depth of flavour, and a lovely caramelised result.
Inspiration: Try a spice mix to rub over the top, with 2 tbsp pink peppercorns, roughly crushed in a pestle and mortar and sea salt, it gives the meat a lovely rosy hue and gentle heat that balances so well with the richness of the marbling.
Provenance: This popular beef cut is only selected from genetically superior Angus and Hereford breeds, grazed in the rich, green pastures of Gippsland.