Beef Angus Rump Cap Cubes (Picanha) is an ideal cut for cooking low and slow-on the barbecue or in a slow-cooker. It is called a rump cap because of the cap of fat layered on top of the meat. This cap melts to flavour the meat as it cooks. Please refer to the packaging for the expiry date upon receiving your products.
A tender cut, this can be seasoned and pan-fry as cubes. Otherwise, use it in roasts and pair it with some winter vegetables like pumpkins, carrots, onions.
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