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 from the silverside 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
External fat level trimmed back to a maximum of 10mm.
6
Rump Cap/Picanha – Large Cut.
