About this cut
Picanha, also known as the Rump Cap, is the undisputed star of South American barbecue, now finding its rightful place in high-end global steakhouses. This cut is defined by its thick, characteristic fat cap which melts into the muscle fibers during cooking, providing a self-basting effect that results in extraordinary succulence. It offers a firm, satisfying texture with a deeper, more primal beef flavor than traditional loin cuts, making it a favorite for those who prioritize character over sheer tenderness.
Taste-DNA
The Picanha is the cap of the Biceps femoris muscle, located at the very top of the rump. Because this muscle does not perform heavy work, it retains a degree of tenderness while benefiting from the intense flavor profiles typical of the hindquarter.
Preparation
Cooking Guide
Score the fat cap in a diamond pattern, taking care not to cut into the flesh, to allow even rendering and prevent the meat from curling. Begin searing fat-side down in a medium-hot pan or over a grill to liquefy the fat and develop a crisp, golden crust. Cook to a medium-rare core temperature of 52-54°C (125-130°F) and allow a minimum of 10 minutes for resting to ensure the internal juices redistribute perfectly.
Core Temperatures
Portions per Person
The richness of the rendered fat requires a wine with structural tannins and vibrant acidity; a Portuguese Dão red or a classic Mendoza Malbec will cut through the intensity beautifully.