Coming from the hindquarter, this less used muscle has a minimal amount of internal connective tissue, resulting in a less marbled, leaner cut of meat The word ‘cap’ refers to the top layer of fat. When cooked, this fat renders, bastes the meat & caramelises creating amazing flavour & tender meat Best cooked hot & fast over charcoal A Brazilian BBQ favourite sliced and placed on skewers they call it a Picanha Approximately 2.25kg each. Brands: WX Rump Cap
