Rump cap, otherwise called Picanha, is the cap of the rump that has been removed for easy roasting and is known for it's texture, tenderness, and amazing flavour.
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.
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