Eater’s Market USDA Sirloin Beef Butt Cap Whole (Rump Cap)

The rump cap is a triangular muscle that sits on top of the sirloin and is often referred to as the “culotte” or “picanha” in some culinary traditions. It is well-marbled with fat, which adds richness and juiciness to the meat when cooked.

This cut is popular for its robust beef flavor and tender texture. It can be cooked using various methods, such as grilling, roasting, or searing. When cooked to medium-rare or medium doneness, the rump cap offers a perfect balance of tenderness and juiciness, with a slightly firmer texture compared to other cuts.

The USDA Beef Top Sirloin Butt Cap Whole (Rump Cap) is often sliced into steaks or used as a whole piece for roasting. It is commonly seasoned with spices, herbs, or marinades to enhance its natural flavors.

2. Directly storing the items in your freezer upon delivery can lengthen the life span of the item, and can be thawed and consumed any time between 3 months.