Angus Picanha ( Also know as Rump Cap )

The cut of choice for the Kerrigans team when BBQing. Picanha is the South American name for what we would call the Rump Cap we remove the membrane too and when cooked is beautifully tender and has a delicious even layer of fat sitting on the top.It can be cooked whole and then sliced into steaks to finish or it is commonly cooked on kebabs then sliced to serve - Either way is fabulous and highly recommended.