Native Breed Beef Whole Picanha (Rump Cap) – 1.25kg+

What is picanha?

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.

How to cook whole picanha

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.

How to cook picanha churrasco-style

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.

Why keep the fat cap?

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.

Whole Picanha FAQs

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.

Cooking guides

How to Cook Whole Picanha
Salt-Baked Whole Picanha
Whole Picanha on a Kamado Grill