Separate the cap muscle by cutting along the seam between it and the main rump muscle.
Code: Rump B007
A favourite. Cut from the cap of the rump, a delicious flavoured joint containing a thin layer of scored natural fat.
Carefully remove external sheets of gristle from the cap muscle.
Score the fat in a diamond pattern taking care not to cut into the underlying lean.
Square ends and sides and sell as a whole roast.
Alternatively cut into two equal-sized portions and sell as smaller roasting joints…
or cut into individual portions of 150-200 gm.
Picanha roast prepared to specification.