The cap of the rump is separated from the rump. The silver gristle is removed from the cap muscle. Both muscles are cut into steaks of the required weight. The benefits are that the steaks will not fall apart and the cap (picanha) can be cut across the grain and is, therefore, more tender.
1
Tail muscle to be removed from the rump.
2
Remove any bone fragments, gristle and discoloured tissue.
3
Separate the two main rump muscles by following the natural seam.
4
Remove all gristle from the cap muscle.
5
The cap muscle and the main rump muscle.
6
Cut the main rump muscle into steaks of even thickness, (no wedge shapes) across the grain.
7
Traditionally the cap muscle is left on the main rump muscle and is cut along the grain which creates less tender steaks.
8
By removing the cap muscle, the steaks can be cut across the grain to improve tenderness.
9
Cut the cap muscle across the grain into picanha steaks of even thickness (no wedge shapes).
10
Steaks to be vacuum packed and the picanha and main rump steaks…
11
should be delivered in natural proportions (approx. 5-6 picanha steaks per whole rump).
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