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One whole rump cap (around 1.50KG's), cut from the top of the rump. An extremely popular cut in BBQ and smoking circles, which originated in South America. The rump cap is often refereed to as a Picanha, as this is the area of the cow that would received the branding, and the branding iron which was used on cattle, was known as a ‘pica aña’.
Store at 4°C. Once opened keep refrigerated and use within 24 hours. This product is delivered fresh so is suitable for home freezing. Freeze in your desired portions on day of delivery and defrost thoroughly in a refrigerator before use. Once defrosted do not refreeze.
U.K. or IE. Details on pack.
|Typical Nutritional Information||Per 100g|