Picanha (Rump Cap)

🥩 Picanha (Rump Cap) – The Cut That Does It All

A favourite in Brazil, Argentina, and Uruguay, Picanha — also known as rump cap — is a richly marbled cut prized for its deep flavour and juicy texture. In South America, it’s the undisputed king of the asado: grilled whole over open flame, then sliced against the grain into buttery, tender ribbons.

But don’t let its barbecue roots fool you — this cut holds its own in the finest restaurants. With its generous fat cap that self-bastes as it cooks, Picanha delivers a depth and elegance of flavour you'd expect from a premium sirloin, but with more bite and character.

Cut: Whole Rump Cap
Weight: Approx. 1.5kg- 2kg ( Prices will vary)
Provenance: British, Grass-Fed, Aberdeen Angus

🔥 George’s Tip: For authentic South American flair, skewer thick slices and grill over charcoal with nothing but coarse salt. Or roast it whole, rest it well, and carve at the table for a showstopping centrepiece. Either way — top tier.