Beef

Beef Picanha

The rump cap or picanha is an iconic cut of Brazil. Like the tri-tip, its sister cut, the picanha has a perfect covering of sweet fat and is beautiful cooked over a barbecue to medium rare. An exquisite cut.

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Cooking & storage

Storage

Your meat arrives frozen and vacuum-sealed. Keep it in the freezer at -18°C or below until you need it.

Once defrosted, keep it in the fridge and cook it within 24 hours. Do not refreeze raw meat once it has defrosted.

Defrosting

Best: leave it in its vacuum pack on a plate on the bottom shelf of the fridge. Steaks and small packs take about 12 hours; joints can take 24 hours or more.

Quicker: keep it in the vacuum pack and submerge it in cold tap water, changing the water every 30 minutes. Cook it straight away once defrosted.

Never defrost meat at room temperature.

Cooking

A classical Argentinian barbecue cut. Slowly cook your grass fed beef Picanha over low coals. Start with white coals that have started to cool slightly.Season well all around and lay your picanha fat side down. This will slowly render out the fat and caramelise.

There will be slight flare ups but unless your coals are too hot this should be minor. Then turn over your picanha and cook on the flesh side until this is at an internal temperature of 58°C

Rest well and carve against the grain.