Dry-Aged Beef Rump Cap
The beef rump cap is a criticized cut, as Politiken writes here: “It can be an excellent piece of meat – and other times not.”
It’s true that the meat is not as tender as the sirloin cap, but like other “lower-grade” cuts, they are full of great flavor and just need to be cooked properly.
We have attempted to increase tenderness in the cut by dry-aging it. Normally, beef is aged for 28 days, but in this case, we have given it 60 days to see if it makes a difference.
The meat has been aged in a dry-aging bag.
60 days later, the meat looked like this from below:
60 days later, the meat looked like this from above:
Because the fat becomes rancid if you exceed the recommended period (in this case, 28 days), it is advised not to use the fat in cooking.
Therefore, the rump cap is trimmed very thoroughly so that only the meat remains.
Watch the video of the cutting here: