Beef Rump Cap

Beef rump cap, also known as picanha, is a prized cut known for its tender texture, bold flavour, and distinctive fat cap that bastes the meat during cooking. Sourced from the top of the rump, it’s ideal for roasting whole, slicing into steaks, or skewering for traditional Brazilian-style barbecue.

This cut delivers a rich, juicy result when grilled, pan-seared, or slow-roasted, making it a favourite for chefs seeking flavour-forward beef with strong visual appeal. Perfect for restaurants, churrascarias, and venues offering premium steak options with a point of difference.