Beef – Rump Cap

Discover why the Beef Rump Cap is the most prized cut in traditional Brazilian steakhouses. Known as Picanha, this triangular cut from the top of the rump features a thick, decadent fat cap that renders down during cooking to baste the meat, resulting in an incredibly juicy and flavorful experience that few other cuts can rival.

Why You’ll Love It

Flavor-Rich Fat Cap: The signature layer of fat protects the meat while cooking, infusing it with a deep, buttery richness and ensuring maximum succulence.

Exceptional Tenderness: Sourced from quality Australian beef, the rump cap offers a unique texture—tender like a sirloin but with the robust, beefy punch of a traditional rump.

The Grill Master’s Choice: Whether you’re roasting it whole or slicing it into steaks for the BBQ, it is widely considered one of the best value-for-money premium cuts available.

Versatile Preparation: Perfect for slow-roasting, rotisserie cooking, or high-heat grilling.