This is a succulent and tender cut from the rump, very popular in South America.
To serve as a steak, cut across the grain and keep the fat on.
Also known as prime rump, sirloin cap, rump cap, rump fillet or rump pave.
Delivered vacuum packed.
Chill, trim and slice it.
It's very lean and there's little to trim off. Don't remove the thin layer of fat on the top, it helps keep it moist when cooked.
Take care not to puncture the vacuum pack. Store it below 4°C and never let it get above 7°C. Be gentle with it, if you bang it or drop it the meat will lose some of it's moisture. Don't stack heavy things on top of it either.
Whole 3-4 months
Sliced 2-3 months