MB2+ Rump Cap

Don't be fooled by this primal cut. Although not hugely popular or well-known down-under, this humble bit of beef is what I call, "the top of the bottom", because it's literally that - the top or the cap of the rump, and although it is from the rump, it doesn't inherit the toughness of rump as a steak! It does have the, "chewiness" but is ever so juicy with very decent marbling, all this translates to tasty. Preferably dry brine overnight for best results as a Pichana (4 hours minimum). Slice thin and against the grain (no more than say 4mm). Yep, I prefer it over Ribeye. Enjoy!