Picanha Steaks – large cut

Code: Rump B017

Important Note

For this steak the cap/picanha should be matured for a minimum of 14 days.

Description

This rump cap muscle/picanha is removed from the silverside in line with the tip of the salmon cut, after the rump muscles have been removed and is a longer cut than the rump cap (picanha) Code: Rump B015. Fat level not to exceed 10 mm.

Rump B017
Rump B017
Picanha Steaks – large cut Meat Cut Spec Step 1

1

The rump, silverside, salmon cut and heel muscle section.

Picanha Steaks – large cut Meat Cut Spec Step 2

2

Separate the main rump muscles by following the natural seams as illustrated.

Picanha Steaks – large cut Meat Cut Spec Step 3

3

Remove the rump cap/picanha muscle in line with the tip of the salmon cut.

Picanha Steaks – large cut Meat Cut Spec Step 4

4

By removing the cap/picanha muscle this way, compared to the traditional method, the yield is increased by approx 25%.

Picanha Steaks – large cut Meat Cut Spec Step 5

5

Remove gristle and excess fat and slice across the grain...

Picanha Steaks – large cut Meat Cut Spec Step 6

6

...up to the blue line as illustrated as the remainder is less tender. 

Picanha Steaks – large cut Meat Cut Spec Step 7

7

Picanha Steak – Large Cut.

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