Rump cap is traditionally a Brazilian cut called ‘Picanha’. The term “Picanha” comes from the word “Picana”, which was a pole used for herding cattle. Typically, the ranchers use the pole to poke the cow and herd them along. The part where the cows was poked was referred as “picanha” or rump cap.
In the US, the rump cap is also referred as the sirloin cap or rump cover.
The rump cap is located between the sirloin and topside. Rump cap is the cut that rests on top of the rump. There is a layer of fat on top of the muscle which provides flavour to the meat as it cooks.
Stirling Butchery offers Wagyu Rump Cap for customers. It has great marbling, resulting in great taste to the meat.
