For this steak the cap/picanha should be matured for a minimum of 14 days.
This rump cap muscle/picanha is removed from the silverside in line with the tip of the salmon cut, after the rump muscles have been removed and is a longer cut than the rump cap (picanha) Code: Rump B015. Fat level not to exceed 10 mm.
1
The rump, silverside, salmon cut and heel muscle section.
2
Separate the main rump muscles by following the natural seams as illustrated.
3
Remove the rump cap/picanha muscle in line with the tip of the salmon cut.
4
By removing the cap/picanha muscle this way, compared to the traditional method, the yield is increased by approx 25%.
5
Remove gristle and excess fat and slice across the grain...
6
...up to the blue line as illustrated as the remainder is less tender.
7
Picanha Steak – Large Cut.
