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.

Rump B016
Rump B016
Rump Cap (picanha) – large cut Meat Cut Spec Step 1

1

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

Rump Cap (picanha) – large cut Meat Cut Spec Step 2

2

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

Rump Cap (picanha) – large cut Meat Cut Spec Step 3

3

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

Rump Cap (picanha) – 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%.

Rump Cap (picanha) – large cut Meat Cut Spec Step 5

5

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

Rump Cap (picanha) – large cut Meat Cut Spec Step 6

6

Rump Cap/Picanha – Large Cut.

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