Butchery: The rump cap is a boneless five-muscled primal which sits between the sirloin and topside, resting above the rump. You may also know this cut as picanha, a popular choice in Brazilian cooking.
Cooking: Incredibly versatile, the rump cap can be cooked whole or sliced into small steaks or strips for stir-fries and salads.
The best way to enjoy this cut however, is as a roast - either on a medium heat (160C - 180C) on the barbecue with the hood down, in the oven or even over open coals - choose whichever method suits you.
Butchery: Also known as point-end brisket, this versatile and flavoursome cut is made up of the muscles from the breast or lower chest.
Cooking: A well-exercised muscle, brisket is best suited to slow and steady cooking methods that produce a tender, fall-apart result that can be sliced or shredded.
Amp up the flavour of your brisket with your favourite spices or dry rubs for at least two hours (or even better, overnight).
Butchery: Beef cheek is the lean facial cheek muscle, which consists of an abundance of connective tissue, known as collagen.
Cooking: This cut is perfect for casseroles as it responds well to moist, slow extended cooking methods, as the collagen breaks down to create a tender and flavoursome result.
To learn more about the wide range of beef cuts, download the MeatCuts app for your smart phone - a practical guide that will help you choose the right cut for the right dish.
Tangy beef rump cap with parsley and lemon fattoush salad
800g trimmed beef rump cap (about 1.4kg untrimmed)
1 bunch asparagus, trimmed
2 tsp baharat spice mix, plus extra for sprinkling
1 clove garlic, crushed
1 tbs olive oil
1 bunch flat leaf parsley leaves, coarsely chopped
4 Roma tomatoes, deseeded and cut into small dice
1 green capsicum, diced
2 pieces pita bread, cut into 2-3cm pieces, plus extra
bread to serve
1 tbs olive oil
Juice of 1 lemon
Place beef on a large tray. Mix marinade in a small bowl and brush beef with marinade.
Preheat a barbecue to medium hot and cook beef, with the lid down, for 20 minutes, turning halfway.
Rest beef on a clean plate covered loosely with foil. While beef is resting, drizzle asparagus with a little olive oil and grill asparagus until grill marks appear and asparagus is almost tender.
Place pita pieces on a baking tray, spray with oil spray and sprinkle with pepper and a little spice mix.
Bake in oven at 180C fan forced for 10-15 minutes until crisp.
Slice beef and dress salad.
Fold crisp pita pieces through salad at the last minute; serve extra pita bread on the side.
TIP:Make your own baharat spice mix with a combination of pepper, allspice, cinnamon, cloves, nutmeg, ground coriander, ground ginger. Adjust to your own taste.
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