Beef Rump Cap – Per 100g


✓ Tasted and approved | ✓ Secure paiement

Our Specialists’ Opinion

The anecdote behind the cut: the Picanha is the name of the utensil which was used to steel stamp the cattle. To appreciate its deep flavour and tenderness, it is best cooked BBQ style or pan-grilled in clarified butter.


Hugely popular thanks to its reputation in South America, this prime beef cut brings tenderness and outstanding flavor. Taken from the Rump Cap, the blanket of fat covering the meat brings juiciness within the meat. Our dry aged beef is hung in our fridges for 45 days, leading to a rich taste and buttery texture.