Interesting. I've done both just slicing it up, and I've also tried with just taking the cap off. One thing that struck me here was how much meat went in the bin. When I do these I just take the daggiest crap off the bottom. The rest goes in the air fryer :)
awesome video, it will come to good use. just recieved my australian wagyu rump, now all thats left is cut it into nice pieces. the only thing i was missing was the picanha 3rd vein cut to remove the slightly tough section
Lol Ive just started buying rumps and I just cut it all in one go in thin pieces. Lol had no idea but its not so bad on the weber. Steak and rice the go!
Thanks guys. Saw this last week (a few times lol) and managed to butcher one of the whole rumps in my freezer and was suprised that it came out quite well and pretty. To my familys and friends suprise haha. As usually id just slice it up into a bunch of steaks, or let one of my family do it who tbh butcher it lots wirse than myself even. And not butcher in a good way, not like an actual butcher. )) Got a nice pretty rump cap off it and the little " butchers steak" well as a small roast and like half a dizen nice thick pretty steaks. Plus a handful of nice stir fry type diced meat and Sir Shredder was very attentive to any small buts of fatty grissly meat id toss him to dispose of. )) (Thats my dog btw.) Also tonight after other videos im bout to (hopefully) enjoy my first picahna or rump cap that hopefully ive cooked ok. (Basically fried/seared the fatty side first and rendered all that diwn to a thin crispy top layer and flipped, seared and basted it with the rendered fats then 10 in the oven 120°c , and now after sitting it for 10-15 or so and a couple sides, im off to see how it went........
Hi! Thanks a lot for the video by the way! Just one comment... The little piece you cut after the Picanha is known in Brazil as the “Steak do Açougueiro” = Butcher’s Steak! That’s the best part/steak for grilling, after the Picanha! Tender as a tenderloin but with tons of flavor! =) It made me sad to see it being diced and suggested for stir fry =‘(
Any tips on choosing a cryovac rump. I just did my second cryovac rump whilst trying to closely follow your instructions. Yours sits proud and plump, my one, especially the last one just looked like a lump of jelly by comparison? Thanks for the video. I used to just slice em up and couldn't agree more with the chap on the left, that there is pleasure in chewing the different textures in the meat. Everyone these days seems to be thinking that chewing is beneath their station in life.
You might want to daub off as moisture as you can with paper towels, maybe let it air dry in the fridge for a few days. The cryovac is probably holding the meat together so tightly, like being bound or trussed, that it needs some time to relax and get some freedom of movement again.
@@theoriginalchefboyoboy6025 Good idea. I am usually so happy to have my fridge space back that I never even thought of that. Also, I live in the tropics so I am eager to bag and freeze before any bacteria get a footing.
Interesting to read the US terminology. Now I know what to ask for if I visit the US and you know what to ask for if visiting Australia (pending pandemics).
Top video lads. I bought a whole rump today and broke it down just as you did in the video. Going to be eating well this summer!
Challenged myself and attempted this today it’s not perfect but I’m happy how it turned. Thanks guys for the very Informative video
Best one of these tutorials I’ve seen
Interesting. I've done both just slicing it up, and I've also tried with just taking the cap off. One thing that struck me here was how much meat went in the bin. When I do these I just take the daggiest crap off the bottom. The rest goes in the air fryer :)
Yep. I just got one and those extra bits will be going in my air fryer.
Nah mate, that will go to mince or sausages
Thanks mate, just had a go at this, I did ok for a broken down Fitter & Turner!
Thank you so much for this honest tutorial.
nice clear video, mates, cheers...
oh, and The Magician sez nice knife work.
Such a good way to save money!
Awesome work. Keep it up.
awesome video, it will come to good use. just recieved my australian wagyu rump, now all thats left is cut it into nice pieces. the only thing i was missing was the picanha 3rd vein cut to remove the slightly tough section
well done boys, enjoyed the video 👌
Done my first one today, great video.
Lol Ive just started buying rumps and I just cut it all in one go in thin pieces. Lol had no idea but its not so bad on the weber. Steak and rice the go!
Great instructional video - some good advice here. Thanks guys.
What you don't tell is you use the trimmings including fat in your Beef Snags which is what I'll do at home. Tanks so much for the video.
Thanks guys. Saw this last week (a few times lol) and managed to butcher one of the whole rumps in my freezer and was suprised that it came out quite well and pretty. To my familys and friends suprise haha. As usually id just slice it up into a bunch of steaks, or let one of my family do it who tbh butcher it lots wirse than myself even. And not butcher in a good way, not like an actual butcher. ))
Got a nice pretty rump cap off it and the little " butchers steak" well as a small roast and like half a dizen nice thick pretty steaks. Plus a handful of nice stir fry type diced meat and Sir Shredder was very attentive to any small buts of fatty grissly meat id toss him to dispose of. ))
(Thats my dog btw.)
Also tonight after other videos im bout to (hopefully) enjoy my first picahna or rump cap that hopefully ive cooked ok.
(Basically fried/seared the fatty side first and rendered all that diwn to a thin crispy top layer and flipped, seared and basted it with the rendered fats then 10 in the oven 120°c , and now after sitting it for 10-15 or so and a couple sides, im off to see how it went........
Tnks gor sharing Buysng mix
In Brazil Picanha is very popular.
Amazing!
We use to take two picanhas, mirror them tied together and sell as a little boneless rump.
sweet as, thank you guys ^ _ ^
Great , thank you 🙏
Appreciate the info. Support your local butcher.
That’s great!
Legends!
Hi! Thanks a lot for the video by the way! Just one comment... The little piece you cut after the Picanha is known in Brazil as the “Steak do Açougueiro” = Butcher’s Steak! That’s the best part/steak for grilling, after the Picanha! Tender as a tenderloin but with tons of flavor! =) It made me sad to see it being diced and suggested for stir fry =‘(
Absolutely, it's delicious and super tender, used to remove for kabobs when cutting for a restaurant.
Thanks for the tip!
Thanks for sharing!!
assim eles nos matem...
It probably would make for a mighty fine stir fry though. :))
Thanks though. Ill check it out further.
Nooooooooooooooooo! You stir fried the pillow steak bro! 😉
Any tips on choosing a cryovac rump. I just did my second cryovac rump whilst trying to closely follow your instructions. Yours sits proud and plump, my one, especially the last one just looked like a lump of jelly by comparison? Thanks for the video. I used to just slice em up and couldn't agree more with the chap on the left, that there is pleasure in chewing the different textures in the meat. Everyone these days seems to be thinking that chewing is beneath their station in life.
You might want to daub off as moisture as you can with paper towels, maybe let it air dry in the fridge for a few days. The cryovac is probably holding the meat together so tightly, like being bound or trussed, that it needs some time to relax and get some freedom of movement again.
@@theoriginalchefboyoboy6025 Good idea. I am usually so happy to have my fridge space back that I never even thought of that. Also, I live in the tropics so I am eager to bag and freeze before any bacteria get a footing.
@@amywas1 USVI Love City proud, baby! irie and ting, me son...
@@theoriginalchefboyoboy6025 I think you might need to talk to your programmer, your code is breaking up.
Hello, how high ( tight ) should we vac pack the meat .
I thought the rump roast comes from bottom round
Whers i the tri tip ?
Grass fed? Don't cows eat grass?
Where are you getting it at $10 a K cheaper whole?? All the butchers here are $1 less at very best!
"Break down?" What happened to the verb "to butcher?"
Looked already broken to me. I’m looking for getting the standing rump from the quarter.
SungleRump9188
Maybe be a regional difference but that looks more like a top sirloin than what we call a rump in the states.
Yeah no. The world does extend beyond the borders of the US. What US calls sirloin is actually rump.
@@warrenrab so a simple yes would have been sufficient...
Interesting to read the US terminology. Now I know what to ask for if I visit the US and you know what to ask for if visiting Australia (pending pandemics).
I got lost....need close ups...more detail
The other guy is very distracting
... and render the fat for the chups bro
$80 6 years ago, now is $200, so that's why you wasted so much.
Scab off lol
Ive watched this video over and over and still cant master the cuts, no close ups and the fellow in black rants to much. More detail please....thanks
Why is wasting so much meat????
Butcher mentions uses of scrap, it’s not wasted, even the stuff he is putting in a container out of sight.
Thats a top sirloin, not a rump.
Yes but they call it a rump in the UK
Another one that doesnt understand that there is a world beyond the borders of the US. That's a rump, not a sirloin.