For this steak the cap/picanha should be matured for a minimum of 14 days.
Picanha Steaks – Thin Cut.
1
Separate the cap muscle by cutting along the seam between it and the main rump muscle.
2
Carefully remove external sheet of gristle from the cap muscle.
3
The direction the steaks need to be cut. Use the end piece for trim as this part is not so tender.
4
Cut across the grain into 5-7mm thick steaks. (This is done easier on a gravity feed slicer).
5
Picanha Steaks – Thin Cut.
6
If these steaks are to be used for sandwich steaks, stir-fry or fajitas, we recommend that all fat and gristle is removed.
