The rump cap, also known as a picanha, is one of the most popular cuts used in Brazilian BBQ, and for a good reason. Some say that a picanha steak reminds them of the beefy flavours of a sirloin steak. However, the actual steak is rather lean, with very little fat inside the meat, therefore careful cooking is required or else it can become tough.
The Anatomy of the Picanha
The rump cap originates from, you guessed it, the rump. The rump is a boneless five-muscled primal that sites between the sirloin and topside. The rump cap, or picanha, sits on top of the rump and comes with that signature fat cap. Because this cut comes from a muscle that isn’t exerted, the picanha turns out to be tender and the layer of fat helps in flavouring and keeping the steak moist while it cooks.
Flavour and Texture
The fat cap on the picanha is what makes it one of the more flavourful steaks. Picanha offers a taste reminiscent of sirloin—tender, juicy, and packed with a lot of beefy flavour. One of its defining features is the thick, buttery fat cap that imparts extra moisture and flavour during cooking. This fat cap is typically left intact and can be enjoyed for its rich, buttery texture. However, for those who prefer leaner cuts, it can be trimmed off post-cooking without compromising the meat’s juiciness.
Slicing Techniques
When portioning a picanha, always cut with the grain. Though it may seem counterintuitive, cutting the meat in the same direction as the fibres will improve the finished product. Once cooked and rested, what really matters is the final cut of the steak, which will be sliced against the grain for maximum tenderness.
Cooking the Rump Cap (Picanha)
Rump cap is a versatile cut that can be grilled, roasted, or pan-seared to perfection. Here are some tips to ensure you get the most out of this exquisite cut:
Seasoning: Keep it simple with coarse salt. The inherent beefy flavour of picanha shines without the need for elaborate marinades or spices.
Cooking: For grilling, roasting, or pan-searing, aim for a medium-rare to medium doneness to retain tenderness. The fat cap will render down, bathing the meat in flavourful juices.
At Andrews Meat Industries we have options for both whole rump caps for you to portion as you see fit, and we also offer pre-portioned rump caps for you to cook up as you get it.
The rump cap (picanha) is a standout cut that brings a unique and rich flavour to any dish. Its versatility, combined with its tender texture and juicy profile, makes it an excellent choice for chefs and foodservice venues aiming to offer something extraordinary. At Andrews Meat Industries we have options for both whole rump caps for you to portion as you see fit, and we also offer pre-portioned rump caps to minimise time and labour costs in the kitchen.
Comments