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
One-minute steaks with spinach and boiled vegetables
Tomahawk steaks from striploin
Roasted boneless shoulder with potato dumplings in chanterelle sauce
See more recipes
Other products in this category
See more
One-minute steaks with spinach and boiled vegetables
See more
Tomahawk steaks from striploin
See more
Roasted boneless shoulder with potato dumplings in chanterelle sauce
See more recipes
