Thanks alot, it seemed like i butchered my last one until i watched this...now i buy a whole rump and cut it up with ease...i have bought 6 after watching this and im so proud of myself....best of all i finally learned with and against the grain...oh my life i use to look at meat and never get it....but now i do...awesome video
Picanha, Rump, and tritip, the piece u were calling pelva is a tritip, or tail, btw try to not remove a lot of the fat from the rump, for me the best part of a rump steak is the end which has a nice fat cap, when removing the picanha from the rump ppl tend to remove the least/no fat from the rump, so we have a rump cut with a nice fat cap, here in Brazil ppl love Rump and Picanha, so yeah here ppl dont remove the fat cap from the rump, so the middle part towards the end has a nice fat cap and the 1st part we can see where the picanha got removed, btw sometimes picanha comes with a little of the Bottom Round, which is a tougher cut than picanha, the very end of the picanha may or may not have the final part of the bottom round, btw to know if it has it or not, u can see the spots in the picanha, idk how u call it but here in Brazil ppl call it "veins" I'mma call them spots, picanha has 3 spots, if u flip the picanha upsidedown and squeeze it u will see that some juices are gonna go out of these spots, picanha has 1 2 and 3 spots, everything after the 3rd spot is Bottom Round, (I don't know how to explain this properly but I think u got it lol, idk if I'm making sense)
What he was calling "parva" is not the tri-tip, it's called the mouse. He is breaking down a top sirloin, and the tri-tip comes from the bottom sirloin. I'm a CA native, and we popularized the tri-tip with Santa Maria style bbq. Also, notice how small the parva is. A normal tri-tip is 4-5 times that size.
It's the tail of the rump. Taking it of the rump turns the rump into a d rump. The tri tip runs from the tail up the round or knuckle. The whole cut is a primal the sub primal are lesser grade cuts elsewhere and the cuts you named as sub primal are just steak or roast now depending on how you cut it. In this instance steak. Great video though mate keep working on it and bugger the cleaver off and get a narrow blade steak knife about 10-12 inches. I recommend swibo
First of all - Nice video I don’t know your status but after trimming the rump cap, there’s not many better things to throw on a barbecue than a full rump cap. No need to cut in into steaks IMO as rendering and crisping up fat cap becomes more difficult. You can also do it in a fry pan / oven that will give great results. The other large piece, I would have cut into their individual muscles. IMO this will give you a smaller but much nicer steak. Some of the remaining pieces you can cube for stew or slice for stir fry BTW - I Am no butcher just an avid learner of butchery and cooking
Quite a coincidence. I just used this vid to help me break down a 6.8 kg rump which I also bought for $8.90 a kilo. Been a long time since I bought rump at that price!
That part is not the tri tip , am I sure what it’s called but it’s definitely not the tri tip as that hangs off to the side and when i trim up the whole rump you cut off the tri tip
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Thanks alot, it seemed like i butchered my last one until i watched this...now i buy a whole rump and cut it up with ease...i have bought 6 after watching this and im so proud of myself....best of all i finally learned with and against the grain...oh my life i use to look at meat and never get it....but now i do...awesome video
Picanha, Rump, and tritip, the piece u were calling pelva is a tritip, or tail, btw try to not remove a lot of the fat from the rump, for me the best part of a rump steak is the end which has a nice fat cap, when removing the picanha from the rump ppl tend to remove the least/no fat from the rump, so we have a rump cut with a nice fat cap, here in Brazil ppl love Rump and Picanha, so yeah here ppl dont remove the fat cap from the rump, so the middle part towards the end has a nice fat cap and the 1st part we can see where the picanha got removed, btw sometimes picanha comes with a little of the Bottom Round, which is a tougher cut than picanha, the very end of the picanha may or may not have the final part of the bottom round, btw to know if it has it or not, u can see the spots in the picanha, idk how u call it but here in Brazil ppl call it "veins" I'mma call them spots, picanha has 3 spots, if u flip the picanha upsidedown and squeeze it u will see that some juices are gonna go out of these spots, picanha has 1 2 and 3 spots, everything after the 3rd spot is Bottom Round, (I don't know how to explain this properly but I think u got it lol, idk if I'm making sense)
What he was calling "parva" is not the tri-tip, it's called the mouse. He is breaking down a top sirloin, and the tri-tip comes from the bottom sirloin. I'm a CA native, and we popularized the tri-tip with Santa Maria style bbq. Also, notice how small the parva is. A normal tri-tip is 4-5 times that size.
It's the tail of the rump. Taking it of the rump turns the rump into a d rump. The tri tip runs from the tail up the round or knuckle. The whole cut is a primal the sub primal are lesser grade cuts elsewhere and the cuts you named as sub primal are just steak or roast now depending on how you cut it. In this instance steak. Great video though mate keep working on it and bugger the cleaver off and get a narrow blade steak knife about 10-12 inches. I recommend swibo
Thank bro!!
Awesome hi 5 from Australia
Thanks Jack this was very helpful!
First of all - Nice video
I don’t know your status but after trimming the rump cap, there’s not many better things to throw on a barbecue than a full rump cap. No need to cut in into steaks IMO as rendering and crisping up fat cap becomes more difficult. You can also do it in a fry pan / oven that will give great results.
The other large piece, I would have cut into their individual muscles. IMO this will give you a smaller but much nicer steak. Some of the remaining pieces you can cube for stew or slice for stir fry
BTW - I Am no butcher just an avid learner of butchery and cooking
Really nice mate. Just got a 6 KG rump for $8.90 (AUD) from my local and using your video as a guide for chopping it up!
Quite a coincidence. I just used this vid to help me break down a 6.8 kg rump which I also bought for $8.90 a kilo. Been a long time since I bought rump at that price!
That's a great price , better than 14 or more , what was the name of the place , I'm Brisbane , that would be great
How much did the whole rump cost you at Smithfields?
That part is not the tri tip , am I sure what it’s called but it’s definitely not the tri tip as that hangs off to the side and when i trim up the whole rump you cut off the tri tip
You talk to much. Get to the point and demo. Sandton. South Africa
Calm down Princess 🤴You should also learn to spell. TOO*