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
Entrecote steak with red onion salsa
Roulade of knuckle with mustard and honey sauce
Piece of beef cooked and served in bouillon
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Entrecote steak with red onion salsa
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Roulade of knuckle with mustard and honey sauce
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Piece of beef cooked and served in bouillon
See more recipes
