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Picanha (Rump Cap)

£64.00
£64.00
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Picanha (Rump Cap)

Full product description

The Brazilian steakhouse favourite. Picanha—also known as rump cap or sirloin cap—comes with a generous fat cap that bastes the beef as it cooks. Roast it whole for a blushing centre, or take it to the BBQ for classic churrasco: slice into thick steaks, salt well and sear hot so the edges caramelise and the fat turns golden. Rest properly, then slice across the grain for tender, flavour-packed pieces. Big beef character, simple method, stunning results.

Why you’ll love it

  • Fat cap for self-basting juiciness and flavour

  • Roast whole or BBQ churrasco-style

  • Carves beautifully into sharing slices

  • Butcher-trimmed for an even cook and tidy presentation

Cut details

  • From the rump cap/top sirloin cap

  • Supplied boneless with a natural fat cap (thickness may vary)

  • Grain direction changes—rotate while slicing to stay across the grain

  • Fresh, never previously frozen (unless stated on pack)

How to cook (quick guide)

  1. Bring to room temp. Pat dry and season generously (coarse salt works well).

  2. Roast whole (pan + oven):

    • Score the fat lightly; render/fat-side sear until golden.

    • Roast at 180°C (fan 160°C) for 25–50 mins depending on size.

  3. Reverse sear (ultra even):

    • Oven at 120–140°C (fan 100–120°C) to ~45–48°C centre, then hard sear all sides.

  4. BBQ/churrasco:

    • Either cook the whole piece fat-side up over indirect heat, then sear to finish, or cut into thick steaks (fat on) and sear 2–3 mins per side. Lid on where possible.

  5. Centre temps (guide): Rare ~50°C, Med-rare ~55°C, Medium 60–63°C.

  6. Rest 10–15 mins, then slice across the grain (rotate as the grain changes).

Serving ideas

  • Chimichurri picanha with fries and watercress

  • Sea salt & lemon with grilled veg and aioli

  • Garlic–herb butter and roast mushrooms

  • Sharing platter: warm flatbreads, pickles and a green salad

Storage & handling

  • Keep refrigerated below 5°C

  • Once opened, cook within 1 day

  • Suitable for home freezing on the day of purchase; defrost in the fridge and use within 24 hours

  • Do not refreeze once defrosted

FAQs

What is picanha?
A rump cap/sirloin cap with a natural fat layer—famous in Brazilian churrasco.

Do I trim the fat cap?
Keep most of it on; score lightly. You can trim slices to taste after cooking.

How many does it serve?
Depends on weight—typically 2–4 as a centrepiece with sides.

Whole or steaks?
Both work. Roast whole for even pink slices, or cut thick steaks for fast BBQ searing.