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
Pasta with pulled pork and tomatoes
Beef roast in horseradish sauce
Tenderloin steak
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Pasta with pulled pork and tomatoes
See more
Beef roast in horseradish sauce
See more
Tenderloin steak
See more recipes
