Rump Cap (picanha)

Code: Rump B015

Description

This rump cap muscle/picanha is removed from a traditional rump and is therefore smaller than the rump cap (picanha) – large cut (Code: Rump B016). Fat level not to exceed 10 mm.

Rump B015
Rump B015
Rump Cap (picanha) Meat Cut Spec Step 1

1

Boneless untrimmed rump with the tail muscle (TFL) removed.

Rump Cap (picanha) Meat Cut Spec Step 2

2

Remove the cap muscle/picanha by cutting along the seam between it and the rest of the rump.

Rump Cap (picanha) Meat Cut Spec Step 3

3

External fat level trimmed back to a maximum of 10mm.

Rump Cap (picanha) Meat Cut Spec Step 4

4

Rump Cap (Picanha)

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