Grill cuts
Picanha
Picaña / Rump cap
FromGs. 118.000/ kg
Typical piece: pieza ~1.2 kg · Gs. 141.600
Picanha is the whole rump cap with the fat cap on. The signature cut of Brazilian churrasco and open-fire asado. Cook fat-side up or on a skewer.
- Typical weight
- 1–1.5 kg
- Aging
- 7–14 days wet
Cut origin
Origin and aging
- Region
- Paraguarí, Paraguay
- Harvest lot
- Lot code on the package
- Aging
- 7–14 days · Wet
Quick cooking reference
Method
Grill, fat toward the fire first
Internal temperature
54–57 °C
Time
8 min fat + 6 min meat (whole piece)
Rest
10 min
Doneness
Medium-rare to medium
Cut-specific notes
Fat should melt, not burn. Slice thin against the grain.
Nutrition profile (per 100 g)
- Calories
- 215 kcal
- Protein
- 22.5 g
- Total fat
- 13.8 g
- Saturated fat
- 5.6 g
- Omega-3
- 100 mg
Source: USDA FoodData Central + grass-fed meta-analysis
Values are approximate. They vary by animal, cut, and cook.
Storage
- Fridge
- Up to 3 days at 0–4 °C
- Freezer
- Up to 6 months frozen at -18 °C
- Thaw
- In the fridge, 24 h. Never at room temperature.
Pairing and sides
Red onion vinaigrette. White rice. Farofa if you're feeling adventurous.
