Rump Cap
Description: The Rump Cap is derived from the D-Rump by separating the Rump Cap and Rost Biff along the natural seam.
Rangers Valley Recommendations:
The Rump Cap is arguably the best cut of the Rump and can be used in a wide range of applications because of its tenderness, marbling and portion size. However the best application is as a steak and if prepared correctly, the Rump Cap steaks can look similar to a striploin steak.
Usage: Steaks, Roast, thin slice stir fry strips.
Price Point:
Low price point (almost a 1/3 of the cost of Striploin).
Yield: Medium to High.
Preparations:
- Portion Rump Cap into Steaks by cutting across the grain.
- Remove any excess fat from steaks and trim into steaks similar to striploin.
