1 Piece = 1Kg
Product Description: The rump cap, also called “Coulotte,” is a thin roast taken from the top of the top sirloin. It is topped with a layer of fat which makes it perfect for roasting. When roasted whole, this fat melts down into the meat, naturally basting it & helping it stay moist. This cut is particularly prized in the Brazilian steakhouse tradition, where it is referred to as “picanha.” You can remove the cap if you want after it the rump is cooked completely.
New Zealand Beef