Brazilian Picanha Rump Cap (1.2kg-1.6kg)

Brazilian Picanha (Rump Cap)

The "Queen of Steaks" and the heartbeat of Brazilian BBQ. Picanha is a triangular cut taken from the very top of the rump. Its defining feature is a thick, creamy fat cap that sits atop the lean, mineral-rich meat. In Brazil, this cut is prized above all others—including Ribeye and Fillet—because that fat cap melts during cooking, naturally basting the meat in a buttery "liquid gold" that creates a flavor profile unlike any other steak.

The Butcher’s Tip: The "C-Shape" Skewer

If you want the authentic Churrascaria (Brazilian Steakhouse) experience at home, the way you shape and skewer the meat is everything.

The Slice: Cut the whole picanha with the grain into thick steaks (about 2–3 inches wide). This feels counter-intuitive, but it’s the secret to tenderness later.

The Shape: Fold each steak into a "C" shape with the fat cap on the outside.

The Skewer: Slide them onto a long metal skewer. This puts the fat cap in the prime position to render and drip down over the meat as it rotates or grills.

The Salt: Use rock salt or coarse sea salt only. Rub it generously into the fat and meat 30 minutes before cooking. Just before serving, tap the back of the knife against the meat to knock off the excess salt.

Bonus Butcher's Tip: The "Diamond Score"

If you aren't using skewers and prefer to roast the picanha whole or pan-sear it like a duck breast:

The Trick: Use a very sharp knife to score a diamond pattern into the fat cap. Cut deep into the fat, but try not to hit the red meat.

The Result: This prevents the steak from "curling" as the fat tightens under heat. It also creates more surface area for the fat to render and become crispy rather than waxy.