Dry Aged 14 Days M3+ Rump Cap Whole Piece 1.1Kg

We have taken the finest Black Angus Picanha and dry-aged it for 30 days. The aging process tenderizes the meat and changes the flavour profile, creating notes of nuts, truffles, brown butter, and blue cheese.

Also known as Picanha, this cut is amazing cooked whole on a barbecue. The Rump cap comes as a whole trimmed piece. 

Please note the rump cap can vary in weight. We have tried to pack so that the pieces are as close to the advertised weight +/- 10%. If the weight difference is greater still, then please contact us.

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