FRESH, NOT FROZEN
DELIVERY FREE OVER £70
PICK DELIVERY DATE AT CHECKOUT
FROM LOCAL FARMS
FRESH, NOT FROZEN
DELIVERY FREE OVER £70
PICK DELIVERY DATE AT CHECKOUT
FROM LOCAL FARMS
Native breed beef whole picanha, also known as rump cap, supplied at approximately 1.25kg+. This triangular cut from the top of the rump carries its distinctive fat cap, which renders as it cooks and bastes the meat for deep beef flavour and a juicy finish.
Roast it whole, reverse-sear it, cook it indirectly on the barbecue or cut it into thick steaks for churrasco. Serves approximately four.
£47.50
Picanha is the rump cap: a distinctive triangular cut taken from the top of the rump and left with its broad fat cap intact. It is especially popular in Brazilian churrasco, but it is equally good roasted whole or cooked indirectly over charcoal.
The fat cap is an important part of the cut. As it renders, it helps baste the beef and adds richness while protecting the meat during cooking.
Leave the fat cap on and score it shallowly if you wish, taking care not to cut into the meat. Season simply, then roast or cook indirectly at a moderate temperature. Use a thermometer rather than cooking by time alone: as a guide, aim for about 48–50°C in the centre for rare, 52–54°C for medium-rare, or 56–58°C for medium.
Rest for 15–25 minutes before carving. For extra colour and crispness, finish the fat cap carefully over high heat. Always slice the cooked meat across the grain.
Cut the raw joint into thick steaks with the grain, fold them with the fat facing outward and skewer them. Grill over strong heat, turning as needed so the fat renders and the outside browns well. When serving, carve thin slices across the grain.
The continuous fat cap is one of the defining features of picanha. It renders during cooking, protects the meat from drying out and contributes to the cut’s rich flavour. Leave it on while cooking; diners can trim any excess at the table if they prefer.
Is picanha the same as rump cap?
Yes. Picanha is the Brazilian name for the rump-cap muscle.
How much does the joint weigh?
Approximately 1.25kg+, with natural variation between individual joints.
How many people does it serve?
About four people, depending on appetite and accompaniments.
Can I roast picanha whole?
Yes. Whole roasting or indirect barbecue cooking both work very well.
Should I remove the fat cap?
No. Leave it on for cooking so it can render and baste the meat.
How should I slice picanha?
Carve the cooked meat across the grain for the most tender result. For churrasco, cut the raw joint into thick steaks with the grain so the final serving slices are still cut across the grain.
Is picanha the same as tri-tip?
No. Tri-tip is a different muscle from the bottom sirloin and has a different shape, grain and fat distribution.
How to Cook Whole Picanha
Salt-Baked Whole Picanha
Whole Picanha on a Kamado Grill
Ian Baker (verified owner) –
Stephen Burt (verified owner) –
Gareth Lewis (verified owner) –
Good cut. Great taste. Knocked off a star because the fat cap was sliced off one corner which meant it had no protection in the smoker.
Elias Bell (verified owner) –
Jamie Graham (verified owner) –
Very good quality. Excellent Fat cap.
Phenomenal
Liam Fahey (verified owner) –
The picanha steaks when rind salted and cooked on the BBQ to render the fat were absolutely delicious.
I purchased two of the “smaller” steaks as I’ve found the larger 1.5kg+ items to be not quite as tender; both of mine were at the lower end of the 1.25-1.5kg range and delightful.
I will be back for more when we’ve eaten our way through these.
Nicholas King (verified owner) –
Great value absolutely stunning cut of meat, company was very helpful and reassuring during the delivery when I was worried about DPD delaying.
Picanha is very, very good. Only thing id criticise is that they took a bit too much fat of it but that’s the only thing negative thing I can say. Picanha has all the tenderness of a fillet and almost a flavour between a rib eye and a sirloin. Cooked medium rare and the only thing I did was put salt with it and it was sensational, other cuts I’d usually do salt and pepper. Very much recommend!
Chris (verified owner) –
Once you have tried picanha, you will not want any other cut. Perfect for roasting or cut into steaks.
Grid Iron’s meat was delicious and they take great care to ensure that it is delivered promptly and in good condition.
John Lewis (verified owner) –
Superb
Brian Kennedy (verified owner) –
So flavoursome and tasty.
Mark Jones (verified owner) –
Jayne Scott (verified owner) –
This is how beef used to taste before it was mass produced. Had not tried this cut before, but found it to be tender and delicious with great versatility. We enjoyed steaks cut from the joint for one meal with chunky chips basted in the fat from the meat. Then the remaining joint was cooked for a traditional Sunday lunch with roasties again cooked in the fat from the meat – FABULOUS!
Rick Porter (verified owner) –
Graham Bradley (verified owner) –
Great piece of beef so tasty
william spinks (verified owner) –
tasty