Rump cap
Muscle constituting part of the beef leg. Located in the leg section of the beef carcass, obtained by cutting off the silverside. Characterized by uniform muscle tissue. Culinary applications: roasting, stewing, grilling and frying.
Culinary Inspirations
Tomahawk steaks from striploin
Roasted rump with mushroom sauce
One-minute steaks with spinach and boiled vegetables
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Tomahawk steaks from striploin
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Roasted rump with mushroom sauce
See more
One-minute steaks with spinach and boiled vegetables
See more recipes
