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.