Rump cap is a cut of beef that is in some countries considered to be the best cut of beef due to its marked flavor. It is famous and well-liked in South American countries, especially Brazil where it is known as “Picanha”. Rump cap can be roasted whole in a hot oven, barbecued whole or cut (across the grain) into steaks, or sliced into thin strips for a tender and delicious beef stir-fry.
RELLMAN FOODS
Belgium
Tapa de cuadril Tafelspitz Picanha Aiguillette De Rumpstek Picanha
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Romania
Is the third cut from the beef leg and it’s very tender. We recommend cooking by boiling, steaming, grilling or in the oven. Parts of the tail of the rump can be pan fried as well.
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