Argentinian Rump Cap / Picanha

A favourite of the Argentine grill.
Our Argentinian Rump Cap (Picanha) is a prized cut known for its rich marbling and distinctive fat cap that melts during cooking. Juicy, tender, and full of flavour, it’s the highlight of many Argentine asados and a must-try for steak lovers.

Best enjoyed when:

• Grilled whole with the fat cap rendering slowly for maximum flavour
• Sliced into thick steaks and seared over high heat
• Cooked on skewers for a traditional churrasco-style experience
• Served simply with chimichurri, roasted potatoes, or fresh salad

Rich and indulgent: picanha is one of the most celebrated cuts in South America, offering a perfect balance of tenderness and bold flavour.

⚡ Cooking tip: Cook over medium heat to allow the fat cap to render. Rest before slicing thinly against the grain for the best texture and taste.