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Beef rump cap - tafelspitz cut

Beef rump cap is a quality cut from the hindquarter, specifically the top of the rump. It has a fine texture, lean meat with a characteristic fat cap. In German-speaking countries it yields the famous tafelspitz, in Brazil it is known as picanha. It is suited for rumpsteak as well as slow roasting and cooking. When properly prepared, the meat is tender and juicy.

Beef rump cap - tafelspitz cut
  • Comes from the hindquarter, the top of the rump.
  • Has a fine texture and a characteristic fat cap.
  • Yields tafelspitz, picanha, and rumpsteak.
  • Suited for slow roasting, braising, and boiling.
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