Our picanha, also known as rump cap, is a prized Brazilian-style cut with a thick fat cap on top that bastes the meat as it cooks, leaving it wonderfully juicy and full of flavour.
How to cook it
For the classic Brazilian style, score the fat cap in a diamond pattern, season simply with coarse salt, and grill or roast fat-side up until the fat renders and crisps while the meat stays pink in the middle. Rest for 10 minutes, then slice thinly against the grain.
The rendered fat is the secret to picanha’s flavour, so don’t trim it off before cooking.
Cut fresh in-house at South City Quality Meats, our picanha is a fantastic choice for your next BBQ centrepiece.
| Storage Requirement | Keep refrigerated below 5°C. Use within 3 days of purchase or freeze immediately. |
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| 1. Score the fat cap in a diamond pattern and season generously with coarse salt. 2. Grill or roast fat-side up over medium-high heat. 3. Cook until the fat renders and crisps, turning as needed. 4. Cook to your liking – traditionally served medium-rare in the centre. 5. Rest for 10 minutes, then slice thinly against the grain. |
$30.99
