A TRADITIONAL BRAZILIAN CUT
The Rump Cap is a thin section from the top of the hindquarters of the cow. It’s covered with a decent amount of fat, which melts down during roasting to keep the meat moist, whilst packing plenty of flavour.
This cut is particularly prized in the Brazilian steakhouse tradition, where it is commonly prepared, sliced into thick steaks or cooked whole over the barbecue. The layer of fat constantly bastes the meat as the skewers rotate, giving it a full-flavoured, caramelised taste. If preferred, the fat layer can be removed after cooking.