Unlocking Value from Beef Rump: Picanha, Tri-Tip & Muscle Profiling

Step behind the scenes of the 2026 Aussie Beef Mates Delegation to Australia and join master butcher Rafael Ramirez and renowned chef Tarek Ibrahim as they lead an exclusive Aussie Meat Academy masterclass, filmed during the delegation's immersive paddock-to-plate journey.

In this practical session, Rafael and Tarek demonstrate how chefs can unlock greater value from the Australian beef rump by understanding muscle structure, grain direction, tenderness, and alternative fabrication techniques. Discover how individual muscles including the rump cap (picanha), rump eye centre, rump eye side, rump flap, and tri-tip can be separated, profiled, and prepared to deliver superior eating quality, stronger menu performance, and improved carcase utilisation.

Whether you're running a fine dining restaurant, steakhouse, hotel, club or casual dining venue, this masterclass provides valuable insights into transforming underutilised cuts into premium menu items.

Filmed exclusively during the 2026 Aussie Beef Mates Delegation to Australia, this session offers chefs a rare opportunity to experience the same educational masterclass attended by industry peers as they explored Australia's red meat supply chain from producer to plate.