Part 2 of demonstrating how to take apart the Sub-Primal Rump

Описание: The 2nd instalment of a series of videos on how to take apart a sub-primal Rump.

Buying whole sub-primals is far more cost effective than buying pre cut packs from Butcher's and even more cost effective than buying from the supermarket.
So, if you want to be thrifty but don't know how to tackle a whole piece of meat, come join me and learn from the video.

All you need is a clean surface area, a non-slip cutting board, a sharp knife and a steel for honing the knife in between cuts, along with some paper towel to dry the surface and make the meat less slippery to handle.
The knife I use in this video is a 6" Victorinox Boning Knife and a 12" F Dick Steak knife.

Part 2

How to prepare the Picanha or Rump Cap for steaks.
The Picanha, also known as the rump cap, a popular cut with Brazilian and Portuguese cuisine.
It is more tender than the larger rump muscle and has a generous fat cap.
It can be sliced thickly or roasted as a whole piece.
Most British Butcher's retail the rump as a whole steak rather than separating the Picanha/cap and you end up with a very large steak.
The downside of this is the membrane between the cap and the rump gets left in and makes the steak less palatable.
As you can see, the Picanha
is sort of triangular in shape and is significantly smaller than the rump.

This video demonstrates removing the silverskin and some trimming by removing the membrane and some fat ready to cut into steaks.
When removing the silverskin, which is incredibly tough, nick the edge with the knife to create an opening and then angle the knife slightly upwards until you can make longer strokes with the knife.
This will ensure you don't take off excess flesh or create ragged cuts in the piece of meat.
Then trim the excess fat from the side, take your time to remove this, the fat is harder to get the knife through, so slice and pull.
Position the Picanha as shown and find the grain. The grain/lines of the fibre should be easy to spot, I point them out in the video.
We cut across the grain to prepare the steaks.
I make a face cut, this will even up the rest of the steaks.


Stay tuned for part 3

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