A fantastic cut loved and used frequently in South America and now more regularly appearing on menus in the UK. It is the cap muscle that sits on the top of the main rump muscles and is more tender than your normal rump steak and has lots of flavour. It is regularly served in South America on large skewers and carved at the side of the table.
The rumps we use come from naturally reared, Galloway cattle. We mature the rumps on the bone for a minimum of 35 days in our Himalayan salt ageing chamber (click here to find out more) prior to butchering to improve the tenderness and flavour.