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
Roasted rump with mushroom sauce
Tomahawk steak from entrecote
Roulade of knuckle with mustard and honey sauce
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Roasted rump with mushroom sauce
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Tomahawk steak from entrecote
See more
Roulade of knuckle with mustard and honey sauce
See more recipes
