• Bass Strait Rump Cap
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Bass Strait

Bass Strait Rump Cap

Bass Strait Rump Cap

$66.00 ea
$66.00
Sale Sold out
Price per/kg: $30.0
Approx. Weight: 2.2 kg each

Bass Strait rump cap, also known as picanha, with a thick fat cap across the top. 100% grass fed, sold whole or sliced thin, regular or thick.

Preference

Product Description

Bass Strait rump cap is the picanha, the cap muscle off the rump with a thick layer of fat across the top that bastes the beef as it cooks. It's 100% grass fed on rye grass and clover, with no antibiotics or hormone growth promotants. We sell it whole, or sliced thin, regular or thick.

Cooking & Temperature Guide

Bring it to room temperature for 30 minutes, then sear hard and roast at 180°C for about 20 to 25 minutes per 500g. You'll want to pull it at 52°C to 54°C for medium-rare, or 58°C to 60°C for medium. Rest it loosely tented in foil for 10 to 15 minutes, then carve thin across the grain. If you'd like a leaner steak, try the Bass Strait rump or Bass Strait sirloin.

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