Fullblood Wagyu Sirloin Cap


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This sleeper is hugely popular in Brazilian cooking. It comes from the top of the rump and may be recognized by its other common names sirloin cap, rump cover, rump cap, or Collette. It is triangular in shape, covered by a thick fat cap that helps keep it full of flavor, yet tender from its relatively low use. It can be prepared as a roast which is how we recieve it back from our processor or cut into individual steaks.

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