Picanha Steak

Code: Rump B013

Description

Cut from the cap of the rump. In traditional rump steak, it is cut along the grain but, in this case, cut across the grain and is, therefore, more tender to eat.

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

Carefully remove external sheets of gristle from the cap muscle.

The direction the steaks need to be cut. Use the end piece for trim as this part is not so tender.

Picanha steak sliced and ready for sale.