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The rump, silverside, salmon cut and heel muscle section.
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- Rump Cap (picanha) – large cut
Rump Cap (picanha) – large cut
Code: Rump B016
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.
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Separate the main rump muscles by following the natural seams as illustrated.
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Remove the rump cap/picanha muscle from the silverside in line with the tip of the salmon cut.
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By removing the cap/picanha muscle this way, compared to the traditional method, the yield is increased by approx. 25%.
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External fat level trimmed back to a maximum of 10mm.
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Rump Cap/Picanha – Large Cut.