Surprisingly tender, this cut is taken from the rump muscle and is removed when taken from the rump cap or picanha. It is delicious and often one of the most marbled cuts that have been discovered. It lends itself to a rapid pan-fry and long stand, or you can sear it and finish it off slowly and gently as with the Delmonica or Bavette. Grazing on the hills of Montgomeryshire, Ifor’s Humphrey’s Wagyu Cattle are the happiest, most relaxed you will ever see. Whether this is down to having a pint or two of Monty’s Beer from the local brewery every day …. or whether it is the little daily massage that Ifor gives them … or it could be that they are well loved and cared for in a very beautiful part of Wales…They produce some of the tastiest, most delicious beef that you can experience all dry aged for a minimum of 21 days.