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
Pulled pork tortillas
Tomahawk steak from entrecote
Piece of beef cooked and served in bouillon
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Pulled pork tortillas
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Tomahawk steak from entrecote
See more
Piece of beef cooked and served in bouillon
See more recipes
