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Picanha Rump

We recommend 4-5 portions per kg.

This product is no longer in stock

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£ 27.50

We think picanha rump is a forgotten joint that should definitely be remembered. Also known as rump cap or fat-on rump, picanha rump is a much-loved feature of Brazilian barbecues. Cut from the flavoursome hindquarters of our Red Ruby Beef. Pipers Farm Picanha features a juicy layer of sweet fat with wonderful marbling running throughout the joint.

Awarded 3 stars at the Great Taste Awards 2017.

How to cook picanha rump

If you're cooking it in the oven, make sure you sear the meat all over first, giving a good 5 minutes to the cap of fat on top of the joint - that'll start rendering the fat down, bringing out its flavour and keeping the meat moist. In a medium oven, roast for about 40 minutes for medium-rare, letting it have a good 15 minutes rest before carving.

For the real Brazilian churrasco BBQ experience, rub the picanha with sea salt and crushed peppercorns and grill over searing hot charcoal until the fat is charred and melting and the meat is pink and juicy inside. Serve alongside other grilled meats - we love beautiful pork belly - with a vibrant salsa, as hot or mild as you like.

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