Argentine Rump Steak (Cap On) – Bife de Churrasco

Few steaks deliver the kind of bold, satisfying flavour that Bife de Churrasco does. A true staple of the Argentine asado, these steaks have fuelled generations of wood-fire cooking. Order a "churrasco" at any Argentine restaurant, and this is the very steak that will land on your plate — rich, beefy, and built for high heat.

We worked with our Argentine farming partners to hand-pick premium Argentine Angus cattle, raised on the lush, open plains of the Pampas. Grazed on grass and finished on high-quality grain, the result is a clean, beefy taste with a depth of marbling rarely seen on rump steak. That marbling melts during cooking, keeping the steak juicy, tender, and full of character from edge to edge.

Cut from the rump and hand-finished by our master butchers, each steak is unique in shape. A natural result of the cut and a mark of honest, traditional butchery. The fat cap is left on intentionally. This allows it to be rendered down as it hits the heat to naturally baste the meat, creating a caramelised crust and layers of flavour you simply cannot rush.