The rump cap (also known as sirloin cap or coulotte in the USA) is a wonderful, under-used cut of beef here in the UK. A thick cap of fat runs across the top which, when cooked properly, adds a beautifully rich depth of flavour to the meat. A very popular cut in Brazil, it is known as ‘picanha’ and is commonly barbecued on spits. The layer of fat constantly bastes the meat as the skewers rotate, giving a flavourful, caramelised result.

Chef Alyn Williams demonstrates how to cook it to perfection.

In partnership with Great British Chefs

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