Focus on Scotch Beef PGI cuts, joints and offal: rump cap

Quality Meat Scotland

QMS

Standard Supplier

IN ASSOCIATION WITH

Description

A single muscle laying over the whole rump it carries most of the external fat of the Scotch Beef rump. It has consistent grain and uniform texture. Click to discover a range of excellent Scotch Beef recipes added by other chefs and suppliers.

Average weight

Depends on carcase size. Up to 1.5kg.

Approximate yield

Depends on carcase size. Up to 1.5kg.

Preparations

Removed from the <span>Scotch Beef</span><span> </span>rump by following the natural muscle seams. Separated from the rump – ‘d’cut, tail and rump heart. It is a triangular muscle which should be cut across the grain into steaks or cooked whole as a roasting joint.

Uses

A premium muscle ideal for steaks and roasting. Known and prized as picanha in south america.

Cooking techniques

Grill Fry Oven

Cut Origin

Cut Origin - Focus on Scotch Beef PGI cuts, joints and offal: rump cap
Small Contribution. Big Impact.

The Staff Canteen has always been more than a website—it’s a community, built by and for hospitality. We share the wins, the challenges, the graft, and the inspiration that keeps kitchens alive.

We believe in staying open to everyone, but creating this content takes real resources. If you’ve ever found value here—whether it’s a recipe, an interview, or a laugh when you needed it most—consider giving just £3 to keep it going.

 

A little from you keeps this space free for all. Let’s keep lifting the industry, together.

Quality Meat Scotland

QMS

Standard Supplier 12th October 2016

Focus on Scotch Beef PGI cuts, joints and offal: rump cap

IN ASSOCIATION WITH