Hi Guys,
In Brazil we have a cut of beef called "Picanha" which we bbq/slow roast but I'm struggling to explain to my local butcher where it is on the animal. Having looked on a picture of british cuts it appears to be half way between the silverside and the topside but only the top part of it and will all the fat left on. My Mum says in the US its known as the rump cap but in the UK is there a specific translation or am I going to have to go in with a picture?
Thanks
B
In Brazil we have a cut of beef called "Picanha" which we bbq/slow roast but I'm struggling to explain to my local butcher where it is on the animal. Having looked on a picture of british cuts it appears to be half way between the silverside and the topside but only the top part of it and will all the fat left on. My Mum says in the US its known as the rump cap but in the UK is there a specific translation or am I going to have to go in with a picture?
Thanks
B