just making it more plate presentable, so just checking we’ve removed all of the thick silver gristle, any excess fats and what we're left with is a trimmed rump cap.
We have two methods here we can either produce a joint or we can cut it into steaks, so I will show you both methods here’s another cap I did earlier identical trimmed just an external fat level happy with that, for the joint in method we can cut this or serve it whole if we wished, but to make a smaller joint I'm going to cut down the centre to keep give me and nice uniform portion, I have one small section and one longer, I'm going to put some roasting bands or will tie the piece up, the bands go on nice and easy, I'm not squeezing the meat as we often forget that meet consists of a lot of moisture and if we tie this up too tight we will be squeezing that juice of the meat during the cooking process so we want to keep the succulents in so there's our bands around the joint evenly spaced nice and tidy, we can use that as one joint we can keep that as an individual joint and put bans on as well and we can also just reduce the size of the bigger portion and cut that into two smaller mini joints and there you have three little mini rump capped joints.
Alternatively we can take the same piece as I said before instead of cutting traditionally down the grain we can turn this around and cut across the grain and I'll cut at a slight angle and this will produce us our rump cap stakes or what is also known as picanha steaks and when you cut a steak you may need just to reduce the fat level, but that will be down to personal requirement and again just getting it to an even level and that is our picanha steaks or our rump capped muscle.
