The Rump is from the tail end of the animal and has a unique flavour. Its an extremely lean piece of meat and is recommended to always serve it a little on the rare side.
The rump is comprised of four muscles, which can be left as a whole or separated into different cuts: picanha or rumpcap, rumptail or tri tip, rump fillet or rump pave and prime rump. Although a lean cut in itself, rump has a layer of subcutaneous fat which means it can be aged whole for up to 30 days plus, to give exceptional flavour and tenderness.
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