Separate the cap muscle by cutting along the seam between it and the main rump muscle.
Code: Rump B007
Cut from the cap muscle of the rump. Delicious flavoured portions containing a thin layer of scored natural fat. Weight range 125–200 g for individual portions or 375–450 g for two larger portions.
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.