Also known as Picanha, this delicious Young Angus beef rump cap roast, is taken from the top piece of the beef rump. Full of flavour and easy to carve, we recommend searing it on all sides before roasting it on the oven.
Nobody likes a burnt roast, which is why you should always try to elevate your meat on a metal rack when roasting. If you don't have a rack, simply lay your meat on a bed of fresh veggies, so it won't burn!
Try not to overkill your roast with too many seasonings. We like to keep it basic with a rub of sea salt, black pepper and a generous drizzle of olive oil.
You should always allow your roast to rest for at least 10 minuntes covered in foil, after it has been cooked. This gives your meat the chance to absorb all the delicious juices making it soft and moist.
Whether you like your roast well done or red and rare, temperature is everything. We recommend using a meat thermometer to determine when your roast is cooked to your liking.