Picanha Steaks – Thin Cut

Code: Rump B024

Important Note

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

Description

Picanha Steaks – Thin Cut.

Rump B024
Rump B024

1

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

2

Carefully remove external sheet of gristle from the cap muscle.

3

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

4

Cut across the grain into 5-7mm thick steaks. (This is done easier on a gravity feed slicer).

5

Picanha Steaks – Thin Cut.

6

 If these steaks are to be used for sandwich steaks, stir-fry or fajitas, we recommend that all fat and gristle is removed.

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