Rump cap also known as “picanha” which is traditionally a Brazilian cut of beef , it comes from the top of the rump and it has a nice coverage of fat to keep it moist. It is fantastic for BBQ or roasting and is not too expensive and can be used in a variety of ways. This is a lesser known cut of meat. Butchers have enjoyed this cut of meat for decades keeping the knowledge of this delicious , tender piece of meat to themselves. Because it is not an exerted muscle, rump cap is tender with a layer of fat and flavour that moistens the meat as it cooks, it makes a tender roast and you can even slice it against the grain for petit steaks and stir fry strips. It is cost effective and can be used to maximise GP. Here is one of my dishes using rump cap ; sous vide rump cap, smoked mash, black garlic , wild mushrooms , bone marrow and daikon, served with jus on the side.