Picanha Roasting Joint

Also known as Rump Cap, this is perhaps the most revered cut in South America, and named as such - the Picanha is a relatively small, triangular single muscle from the rump with a recognisable cap of buttery fat. It is lean yet well marbled and makes a flavoursome roasting joint. Seam-butchered by our skilled team, our picanha is from small herds of traditional breed cattle reared on lush pasture, dry-aged to tenderise, enhance and achieve peak eating quality.