In American butchery, the sirloin steak (called the rump steak in British butchery) is cut from the sirloin, the subprimal posterior to the short loin fish, or any other sort of local cut of meat. A ...

Rosangela Teodoro explains that it's cut from the top of the rump and that you ... that it is sometimes labeled as sirloin cap roast or coulotte steak. As the cut is static, it's the perfect ...

Ribeye is arguably the most popular cut of steak. And it's from this sub-primal cut that you get ribeye cap steak, ribeye's ...

The herb baste is brushed over the steak while it cooks and then a little is drizzled over at serving time. This recipe uses rump cap steak. Ask your butcher to trim and portion your meat if you ...