Beef cap - Import export

Rump cap is a cut of beef that is in some countries considered to be the best cut of beef due to its marked flavor. It is famous and well-liked in South American countries, especially Brazil where it is known as “Picanha”. Rump cap can be roasted whole in a hot oven, barbecued whole or cut (across the grain) into steaks, or sliced into thin strips for a tender and delicious beef stir-fry.

The food industry processes almost all of the entrails of beef cattle. The small intestine (or beef runner) is mainly used to make saveloys (cervelas), black puddings and dried sausages. Another widely used intestine is the beef bung-cap, which is used to produce ham sausage (spam), veal sausage, black pudding and dried sausage.

Beef rump with cap and tail