Separate the cap muscle by cutting along the seam between it and the main rump muscle.
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.
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Carefully remove external sheets of gristle from the cap muscle.
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Score the fat in a diamond pattern taking care not to cut into the underlying lean.
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Square ends and sides and sell as a whole roast.
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Alternatively cut into two equal-sized portions and sell as smaller roasting joints…
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or cut into individual portions of 150-200 gm.
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Picanha roast prepared to specification.