Beef Picanha (Rump Cap)

A real showstopper of a cut, our 100% grass-fed beef picanha (also known as rump cap) is a favourite in South American cooking – and for good reason. With its rich flavour, tender texture, and generous fat cap that renders beautifully when cooked, it’s perfect for roasting whole, grilling, or slicing into steaks.

Picanha is best cooked with the fat left on, allowing it to baste the meat and lock in moisture and flavour. It’s ideal for the BBQ or a hot skillet – seared until golden, then finished slowly to your preferred doneness. Carve against the grain for maximum tenderness.

Tip: Season simply with salt, cook fat-side down to start, and rest well before slicing.