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