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.