Picanha Roast (portions)

Code: Rump B007

Description

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.

Rump B007
Rump B007
Picanha Roast (portions) Meat Cut Spec Step 1

1

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

Picanha Roast (portions) Meat Cut Spec Step 2

2

Carefully remove external sheets of gristle from the cap muscle.

Picanha Roast (portions) Meat Cut Spec Step 3

3

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

Picanha Roast (portions) Meat Cut Spec Step 4

4

Square ends and sides and sell as a whole roast.

Picanha Roast (portions) Meat Cut Spec Step 5

5

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

Picanha Roast (portions) Meat Cut Spec Step 6

6

or cut into individual portions of 150-200 gm.

Picanha Roast (portions) Meat Cut Spec Step 7

7

Picanha roast prepared to specification.

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