Picanha Rump Cap Whole with Fat Cap

The best method for this cut is to quick high-heat cooking it — cooked fast over high heat given its thinner, leaner cut profile. Key tip: this cut is naturally lean, so avoid overcooking it past medium or it will firm up quickly.

Refrigerate at 0–4°C and use within 2–3 days, or freeze for up to 6 months. Always keep it in its original vacuum seal until you're ready to cook — this preserves freshness and prevents freezer burn.

Each order of Picanha Rump Cap Whole with Fat Cap is supplied at 1.3kg, graded as "Churrasco". If you need a different pack size for wholesale or bulk ordering, contact our concierge team before placing your order.

MB3+ refers to the intramuscular fat distribution in this cut, which directly affects juiciness and flavour when cooked. Higher marbling grades render more fat through the meat during cooking, producing a richer, more tender result — this is one of the reasons we grade and disclose it on every applicable cut.

Picanha Rump Cap Whole with Fat Cap is our specific cut and preparation — if you're comparing it to a generic "rump cap steaks" search, the key differences are our sourcing (direct farm-gate allocation, not supermarket distribution), the exact weight (1.3kg), and the cold-chain handling it receives between processing and delivery.

Yes — this item ships via our sub-zero 48-hour cold-chain courier network, insulated in thermal wool liners with solid dry ice to maintain under 2.5°C core temperature on arrival, even in peak summer heat.