Chilled Cap of Rump "Picanha", Grass-Fed Angus
Also known as Picanha in Brazil, the cap of rump is a cut that's famous for its juicy, rich beef flavor and a tender texture that's 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.
Our chilled cap of rump comes from grass‑fed, 120‑day grain‑finished Argentinian Angus, raised naturally in the Pampas with no hormones and no antibiotics — just open pastures, clean diets, and beef with real character.
- Cut: Cap of rump (Picanha)
- Angus Beef
- Grass-fed, grain-finished for 120 days
- Fresh chilled
- Vacuum-packed as a single piece (not as portioned steaks)
- No added hormones and antibiotics
Please note:
- Final weights may vary slightly from your order estimate, but we always keep this variation minimal.
- Photo for reference only; natural cut variations may occur.
- Bring to room temperature before cooking.
- When cooking it whole, sear the fat side down first in a hot pan, then finish it in the oven.
- As a steak, cut it into thick steaks and cook it on the grill or griddle pan over high heat for a good sear, then finish over lower heat to your preferred doneness.
- Rest the beef for 5–10 minutes before slicing or serving.
Handling tips:
- Keep chilled. Cook within 2 months from production date (see packaging).
- Chilled portions can be vacuum-sealed and frozen for later use.
54A Hollywood Road
Shop B, Felicity Building
Central
Hong Kong Island Hong Kong SAR