Picanha Roast

Code: Rump B007

Description

A favourite. Cut from the cap of the rump, a delicious flavoured joint containing a thin layer of scored natural fat.

Rump B007
Rump B007
Picanha Roast Meat Cut Spec Step 1

1

Separate the cap muscle by cutting along the seam between it and the main rump muscle.

Picanha Roast Meat Cut Spec Step 2

2

Carefully remove external sheets of gristle from the cap muscle.

Picanha Roast Meat Cut Spec Step 3

3

Score the fat in a diamond pattern taking care not to cut into the underlying lean.

Picanha Roast Meat Cut Spec Step 4

4

Square ends and sides and sell as a whole roast.

Picanha Roast Meat Cut Spec Step 5

5

Alternatively cut into two equal-sized portions and sell as smaller roasting joints…

Picanha Roast Meat Cut Spec Step 6

6

or cut into individual portions of 150-200 gm.

Picanha Roast Meat Cut Spec Step 7

7

Picanha roast prepared to specification.

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