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
Tenderloin steak
Burger with the Sokołów pulled beef
Pasta with pulled pork and tomatoes
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Other products in this category
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Tenderloin steak
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Burger with the Sokołów pulled beef
See more
Pasta with pulled pork and tomatoes
See more recipes
