Grass Fed Beef Rump Cap (Approx. 1.8 kg)

Rump Caps are a favourite of Argentinian cooking and are held in very high regard. Our Grass fed beef rump cap is no exception. With a 2–4 marble score and the full flavour of the melting fat. Rump cap is a fabulous choice for the family dinner roasted over some hot coals.

Cooking instructions

Cook rump cap in a grill pan or on the barbecue, begin with the fat side down, until the fat is browned. Turn to brown the other side, then cook on a low heat on barbecue or in oven at 100C for 90 minutes or until the internal temperature is 65C. If you are cooking on a rotisserie you will need to check the internal temperature more often, to ensure it does not overcook. Remember to let it rest.