New Zealand Greenlea Grass Fed Beef Rump Cap (Picanha)

Full-Flavoured, Fine Textured

This range of high-quality cuts delivers the flavour and texture of beef as it should.

Grass-fed, pasture-raised. Naturally nutritious. Halal certified.

Greenlea grass-fed in New Zealand means better flavour, tenderness and quality 

Recipe:

Ingredients:
1 large rump cap with fat (about 1–1.5kg), at room temperature
Sea salt and black pepper

For the rub:
2 tbsp sea salt
1 tbsp black pepper
2 tbsp yellow mustard powder
1 tsp ground nutmeg

Method:

• Take out the beef from the fridge and let it relax and get to room temperature
• Make your rub by mixing the salt pepper, mustard powder and nutmeg in a small bowl
• Get your barbecue rocking a good medium bot heat
• Score the fat on your beef and dry it with kitchen towel
• Rub in the spice mix, and make sure to get into all the score lines, rub it all over gently and is evenly covered
• Give the rub 5-10 mins. to dry out the fat slightly
• First to cook the outside, place the joint fat side down over direct heat
• Cook for a golden crust all over the meat, and nicely rendered fat
• Then keep turning the beef to make sure it's not burnt
• To cook a lovely crust, but the inside is still raw, take it off the heat and let it rest for 10 minutes.
• Then, slice the joint into 2.5cm steaks along the grain.
• The colour is quite amazing – you’ve got the crimson claret of the meat matched with the rendered golden fat
• Sprinkle some salt on the steaks and off you go.
• Grill them like a normal steak over direct heat

The picanha weights listed are approximate and may have a +/-5% variance. Please let us know if you receive less than 95% of the advertised weight, we’ll be happy to refund you the difference