Brazilian BBQ meat, the Rump Cap, Picanha is a cut of beef taken from the top of the rump. You might also know it as a rump cover, rump cap, sirloin cap or even culotte steak.
It is triangular in shape and surrounded by a thick layer of fat called a fat cap. Because it is not an overused muscle, this cut remains beautifully tender and juicy, producing an amazing flavour when cooked.
Average weight per rump cap 1.5 - 2kg
Find the nutrition information below, and
here's a video showing how to cook this mouth-watering cut to perfection
Cooking the Picanha
|Typical Values||100g raw as sold contains|