Rump cap is the cut that rests on top of the rump. Because it’s not an exerted muscle, rump cap is tender with a layer of fat that flavours and moistens the meat as it cooks. Rump cap makes a tender roast, or you can slice it against the grain for petite steaks and tender stir-fry strips.
These picanha are perfect for low and slow BBQ or on a spit roast!
Due to their inherent shape, when slicing Rump Caps we will always pack the tip ends 2 per bag as they produce much smaller slices.