Culinary delicacy – picanha! This is the name by which the rump cap is known in the USA, Brazil and Argentina, where it enjoys tremendous popularity.
It is used to make rare roasts and excellent steaks: Culotte, Santa Maria or Newport. It is a tender muscle, cut from the hindquarter, with a full fat cover to which it owes its rich flavour.
The rump cap is offered in whole, without portioning into steaks. The average weight of this part is approx. 2 kg.
Przedsiębiorstwo Produkcyjno Handlowo Usługowe “MARK’S” spółka z ograniczoną odpowiedzialnością, based in Prusak, is implementing in 2020-2023 the project titled: “Development of technology for the production of meat products with increased standards of quality and consumer health safety.” The project is co-financed by the European Union with funds from the European Regional Development Fund under the Intelligent Development Operational Program Priority Axis: Support for conducting R&D work by enterprises, Measure: Enterprise R&D Projects, Submeasure: Industrial research and development work carried out by enterprises.
Purpose and planned outcomes of the project:
The aim of the project is to develop a comprehensive technology for the production of an assortment of sausages, ensuring increased quality and extended shelf life
Project value: PLN 12 945 083,90
Contribution of European Funds: PLN 5 577 238,56
