Picanha Rump Steak

Our Picanha rump is cut to a minimum portion of 1kg. Suggested cuts between 1kg – 1.2kg

Picanha is a cut of beef taken from the top of the rump. You might also know it as a rump cover, rump cap, sirloin cap or even culotte steak.It is triangular in shape and surrounded by a thick layer of fat called a fat cap. Because it is not an overused muscle, this cut remains beautifully tender and juicy, producing an amazing flavour when cooked.

However you choose to cook it – traditional barbecue rotisserie, grilled or roasted whole – bring the meat to room temperature and pat it dry with a paper towel first, just like a regular steak. Lightly trim off any visible skin or membrane from the bottom or sides.

When it comes to seasoning, picanha is a prized cut that produces a robust beefy flavour, so simple really works best, with just some coarse salt.

* (All our meat is vacuum packed for your convenience)