Picanha beef (rump cap)

Description

Picanha (rump cap) is a distinctly marbled cut of meat with a characteristic thick layer of fat on top; it has an intense, classic beef aroma, is juicy and rich in flavor, and after quick searing or grilling, it develops a crispy crust while maintaining a soft, tender interior. The fiber structure is moderate, so it should always be sliced against the grain to achieve a tender texture. Nutritionally, picanha provides high-quality protein, B vitamins (especially B12), iron, and zinc, supporting muscle recovery, red blood cell production, and immunity; it also contains saturated fat and calories, so it should be consumed in moderation. It is best grilled or pan-fried whole, churrasco style, briefly browned and thinly sliced, and pairs well with simple seasonings and sauces like chimichurri. Store in the refrigerator at 0–4°C for 2–3 days or tightly wrapped/vacuum sealed in the freezer (-18°C) for several months; thaw slowly in the refrigerator and keep the fat layer until cooking.