Beef Picanha, Angus Grain-finished (Chilled)

Our Grass-fed Rump Cap, known as Picanha in Brazil, is a prized cut of beef taken from the top of the rump. Sourced from grass-fed cattle, it offers a rich, beefy flavour and a firm yet tender texture, enhanced by a distinctive fat cap that adds moisture and depth during cooking.

Highly regarded across South America—particularly in Brazil—Picanha is often considered superior in taste to more commonly known cuts like Filet Mignon. Traditionally grilled over open flames or roasted whole, it is typically sliced thin against the grain just before serving to preserve tenderness and juiciness.

Cooking instructions:

1. Remove the rump cap from the fridge 30–40 minutes before cooking to bring to room temperature.
2. Preheat a grill or oven to high heat (230–250°C / 445–480°F).
3. Season the meat generously with coarse salt (optional: add pepper or garlic powder).
4. For grilling: Sear fat-side down first for 4–5 minutes until browned, then grill each side for 3–4 minutes for medium-rare, longer for more doneness.
5. For oven roasting: Place fat-side up in a preheated oven and cook for 35–45 minutes at 200°C (390°F), or until the internal temperature reaches 54–57°C (130–135°F) for medium-rare.
6. Let rest for 10 minutes before slicing thinly against the grain.