Rump Cap (Picanha)
Description
Choose from either whole (for roasting) – averaging about 1.6kg, or a 1kg steak pack.
A South American steakhouse favourite, rump cap — known as picanha to its many fans — is prized for its rich, beefy flavour and generous fat cap that bastes the meat as it cooks. Cut from the top of the rump, this triangular joint is beautifully tender when cooked correctly and delivers a deep, satisfying flavour that’s hard to beat.
Traditionally skewered and chargrilled over an open flame, picanha is just as brilliant roasted whole or sliced into thick steaks for the grill or pan. Score the fat cap, season simply with coarse salt, and let the meat do the talking.
Our tip: Cook fat-side down first to render the fat and lock in flavour, then rest well before slicing against the grain.
