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Rump Cap (Picana)

£10.62/Kg 4-6
3Kg / £31.86
In a Brazilian steakhouse this is the one to go for

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.

  • What's Delivered?

    Delivered vacuum packed.

  • What do you need to do?

    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.

  • How long will prep take?

    10 minutes

  • Safety Notes

    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.

  • Refrigeration

    3-5 days

  • Freezing

    Whole 3-4 months

    Sliced 2-3 months