The Rump Cap also known as ‘Picanha’ is a wonderful, under-used cut of beef that is incredibly versatile, perfect for everything from barbecue skewers to Sunday roasts.
Rump Cap or ‘Picanha’, is a favourite at most Brazilian steakhouses or churrascaria, and is traditionally grilled and sliced off long skewers.
A thick cap of fat runs across the top which, when cooked properly, bastes the beef, adding a beautiful succulence and rich depth of flavour to the meat.
- 1 Premium Butcher Beef Rump Cap ‘Picanha’
How to BBQ ‘Picanha’ at Home
- Remove Rump Cap from the fridge 20 minutes beforehand, to allow the meat to come to room temperature.
- When preparing a rump cap for skewers cut slices about ¾” thick against the grain.
- Form each slice into the shape of a C with the fat-side on outside and put onto large oiled skewers with the skewer point facing away from you.
- Season generously sea salt.
- Make sure the grill is around 220oC. Immediately put the thicker slices onto the grill closer to the heat source and the smaller slices farther away from the heat source.
- Flip the skewer every 6-8 minutes.
- Cook to an internal temperature of about 55-57oC degrees for medium rare.
- Serve immediately after taking off the grill.