Hi, guys! I've made many videos on the subject: the famous rump cap. There are several cuts with fat on one side and meat on the other and, when cut into medallions or even the entire piece, they look like rump cap. Many of you may be wondering what the reason is for doing this, right? It’s ‘cause the rump cap is one of the most famous and appreciated cuts in the world, but we all know that it’s not veryaffordable. Playing with it, I want to bring you several other options for cuts, more affordable and that are also very tasty and with great looks. Check out this cutroasted in a way you’ve never seen before, but that you should try at home to creatively vary good roasts. Do it and then tell me how it turned out. Hope you like it! A hug from the “gaucho”! Obs: guys, the last rains have damaged the road that leads to the farm and we had to record these last videos in another set. But don't worry, we'll be back in our good old studio, with our good old rooster crowing in the background.
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