We were delighted to be awarded the Best New Organic Product at the 2016 Irish National Organic Awards; We had only started producing this delicious product at the suggestion of Dermot Gannon of The Old Convent Restaurant in Clogheen, Co. Limerick.
The Rump Cap is a highly regarded cut of beef in Brazil where it is called Picanha and we have adopted the name, despite people saying it should be Irish, to which we reply “and what about Entrecote Steak?” It also adds uniqueness; I mean have you ever heard of Irish Picanha? Probably not!
It is available in whole pieces with weights varying from 1 kg to 1.5kgs and should be sliced thinly and served with a fresh salad and a light dressing or subtle horseradish sauce.
But we are now offering it in 500gm portions for shipping within Europe.
We are currently out of stock, but will be curing and smoking more shortly and should be available again from the first week of December 2022
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