35€
PER KG
TMC IRELAND BLACK ANGUS RUMP CAP
MEAT
TMC IRELAND BLACK ANGUS RUMP CAP
MEAT
Information about the cut
Rump Cap is the typical cut for the Brazilian Churrasco barbecue which is triangular in shape with a thick layer of fat on one side. The Irish Celtic selection rump cap is a truly one-of-a-kind product. It is an aromatic, tender rump cap with a truly unique flavor… The cut in question, generally weighing less than 1.6 kg, can be cooked whole indirectly or in large slices folded in half with the fat on the outside, or on the spit.
Information about the meat
Originally from Scotland, the Aberdeen Angus (the full name of the breed ) now also reared in Ireland (Irish Angus) is an ancient breed of cattle, easily recognizable by its predominantly dark or black coat, size (750 kg for the cow and up to 1,100 kg for the steer) and marbled meat with a medium-high percentage of fat which makes it tender and gives it an unmistakable flavor.
Tips for preserving meat
We recommend taking the meat out of the fridge at least 5-10 minutes before cooking to avoid thermal shock that could make the fibers tough
TECHNICAL DATA SHEET
TMC IRELAND BLACK ANGUS RUMP CAP
Reared in
Ireland
Selections
Black Angus
Animal
Cow
Heifer
Heifer
Aging
30+ days
Tips on how to cook the meat
After cooking, leave the meat to rest for 5-10 min, and cover it with a sheet of aluminum foil so that the juices are better distributed.
Other tips
It can be frozen to prolong preservation - this process does not alter either the taste or the consistency of the meat.
Categoria
MEAT
REVIEWS
TMC IRELAND BLACK ANGUS RUMP CAP
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