Fillet rump This means that the base

This means that the base of the Bordeaux-style blend should be the Cabernet Sauvignon

This dry red is the one to go with your Rump steak

as it separates a Fillet and a Sirloin with a T-shaped bone in the middle

Pinotage typically produces deep red varietal wines with smoky

PREFERRED COOKING TEMPERATURE: Rare to medium

Fillet rump This means that the basePRICE: R610 PER KG The Fillet is known as the blank canvas of the steakhouse. It is served best with a dressing or sauce. This cut is a clean piece of meat from the tenderloin area of the cow. It contains very little or no fat, and is incredibly tender. The fillet spans two primal cuts, and sits between the short loin and sirloin of the cow. AGEING: 14 days wet aged PREFERRED COOKING TEMPERATURE: Blue to medium COOK: Basted with FB BBQ Sauce or grill