Beef Rump Cap Marbling Score 5+ Black Market Rangers Valley

This Rump Cap from the world's most respected premium marbled beef producers Rangers Valley, is incredibly underrated. It has a thick cap of fat that runs across the top of the beef. This fat protects the beef during cooking and adds a rich depth of flavour.  

This cut is particularly favoured in Brazil, where it is known as picanha. It is a lovely size to roast, the fat layer basting it as it cooks, or can be portioned into steaks.  This is Anthony's go-to cut for slicing thick and threading on a skewer for souvla or churrasco.  This is your NUMBER 1 cut for cooking over coals.

Rangers Valley achieve maximum marbling with specialised feed rations to ensure their cattle grow at a slow, natural rate, similar to that of a pasture fed animal. This approach delivers beef products that achieve consistent marbling scores.

Black Market beef has a marble score of 5 and above – which is common in Wagyu beef but something incredibly rare in pure Black Angus beef.

Rangers Valley is one of the world's most respected and premium marbled beef producers. Rangers Valley Black Market Beef is exclusive to Vic's Meat.

Here are three different ways to prep and cook your picanha:

• Cook it whole indirectly away from the heat source, usually with a direct sear either before or after.
• Cutting it into 2 to 2.5 cm thick steaks and cook as you would a normal steak.
• Cut into thick 4 to 5 cm pieces, then skewer it onto a rotisserie attachment and have it baste in its own juices as it turns over and over.  Do not trim the fat cap as the fat will start to render during the cook, with those beefy fat juices slowly basting the picanha throughout the entire cook. 

Your product has been vacuum sealed and can be safely stored refrigerated.