Whole Pichana Rump – whole rump cap

Cut from the side of the rump cap against the way logic dictates it should be cut. This cutting changes the texture and produces a very special frying steak with nice layer of rich creamy fat and incredible flavour.The rump cap is delicious as a roast or on the BBQ.

900g is minimum weight and maybe be bigger.

Grill/Fry/BBQ. Every steak has different qualities and properties which have to be considered when cooking. To cook a steak: 1. Allow your steak to come to room temperature. If your steak has been vacuum packed, open to allow it to 'bloom' prior to cooking. 2. Preheat your pan or grill. When pan-frying place a little oil and sea-salt in the pan. Then place steak into the hot pan. Ensure the pan is hot, if not it can cause toughness. 3. Fry your steak for the required time so it is cooked to your liking. RARE: 2 minutes per side, 6 minutes rest. MEDIUM: 3 minutes per side, 4 minutes rest. WELL DONE: 4 minutes per side, 1-2 minutes resting.

100% Scotch Beef

Typical Values per 100g Energy 882kJ/213kcal Fats 14.8g of which saturates 6.5g Carbohydrates 0.0g of which sugars 0.0g Fibre 0.0g Protein 19.6g Salt 0.16g