Juicy and flavorful cap of rump, also known as Picanha in Brazil. This grass-fed Angus cut is famous for its rich beef flavor and a tender texture enhanced by its natural fat cap. Ideal for roasting whole, grilling, or slicing into steaks for an authentic South American BBQ experience.

There are many ways to cook a Picanha. Roast it whole in the oven, sear it fat side down in a cast iron pan, or fire up the grill — cook it whole over indirect heat first, then finish directly over the flames for a charred, flavourful crust. Slice into thick steaks for a quicker option on the griddle or BBQ. The fat cap does most of the work — keeping the meat juicy and adding flavour throughout. Season simply and let the cut speak for itself.

This whole chilled Picanha lets you portion and refreeze at home. Cut to your preferred thickness, wrap each portion individually, and freeze — so you always have great Picanha ready when you need it. For best results, pat each portion dry before wrapping and preferably freeze on the day of purchase.