This is the Angus Rump Cap Steaks MB3-4+ from Australian Meat Emporium.
We prepared the steak in the following method:
- Seasoning both sides of the steak with salt and pepper .
- Preheat a skillet to medium-high heat. Cook for 2-4 minutes per side or until the internal temperature reaches 40-45ºC.
- Remove the cooked steaks from the skillet and let them rest for 5 minutes before serving.
This cooking method resulted in steaks perfectly cooked to a medium rare, boasting incredible tenderness and a juicy, rich beef flavour enhanced by the marbled fat. Although there was noticeable gristle along the centre of the steak, it did not diminish our overall enjoyment in the least. In general, the texture was reminiscent of a pork scotch fillet, albeit with a robust beef flavour.
These Angus Rump Cap Steaks MB3-4+ were purchased from Australian Meat Emproim at 29/31 O’Riordan St, Alexandria NSW 2015 in 2023.