What Is Picanha? Rump Cap in Australia, and How to Cook It

Picanha is the triangular muscle that sits on top of the beef rump, with a thick layer of fat on one side, and one of the best-known cuts of Brazilian barbecue. In Australia it is called rump cap. Butchers and supermarkets sell it under that name, usually whole, in pieces from about 700 g to 1.9 kg.

Is rump cap the same as picanha?

Yes. Rump cap, picanha, coulotte and top sirloin cap are four names for one piece of beef. Australia and the UK say rump cap, the United States says top sirloin cap or coulotte, and Brazil says picanha. If you want picanha in Australia, ask the butcher for a whole rump cap with the fat left on.

How do you pick a good rump cap?

Adriano Andrade, the Brazilian pitmaster behind BRZ Food in Adelaide and the 2025 SCA Australia points champion in steak, looks for two things: a nice, even layer of fat, and good marbling in the meat. Ask for the cap whole, with the fat still on.

Should you cut the fat off rump cap?

No. The fat is the point of the cut. Turn the cap over and remove the silver skin from the underside, then turn it back and score the fat in a criss-cross without cutting into the meat. Scoring helps the cap cook a little quicker and lets the salt in. In Adriano's words, the idea is to have the salt going through the fat and the fat going through the meat.

How do you season rump cap?

With coarse salt. In Brazil picanha is often cooked with nothing but rock salt, and that works. Adriano uses his own Picanha seasoning: rock salt, herbs and dehydrated vegetables, with no added sugar, so there is nothing to burn on the fat. Pour a good coat over the fat side. It will look like too much salt. Most of it gets knocked off before you serve.

For steaks cut from the cap, the starting point on the jar is 10 g per kilo of meat. Season both sides and press the crystals in.

How do you cook rump cap on the barbecue?

Adriano cooks it whole first, then as steaks. This is the short version of the method in his two picanha videos:

1. Set up a kettle or barbecue for indirect cooking at about 180°C, with charcoal on the sides and the cap in the middle.
2. Cook it fat side up for 30 to 40 minutes.
3. Turn it and cook the fat over the coals until it turns golden. Keep moving it, because the fat catches fire easily.
4. Rest it for 10 minutes, then cut it into thick steaks. Adriano cuts them about 5 cm thick, thinner if you like it well done.
5. Season both sides again and grill the steaks over direct heat, turning every 30 seconds, until the inside reaches 55°C.
6. Rest for 10 minutes, knock off the extra salt and slice thin, against the grain.

The full recipe, with the ingredients and his video, is in Picanha (Rump Cap) on the Kettle.

How is picanha served in Brazil?

Sliced thin against the grain, often on its own. Adriano adds two things. The first is cassava flour, which is typical in Brazil and gives the slices an extra layer of texture. The second is chimichurri: his chimichurri sauce recipe is made with Gringo, a dried chimichurri seasoning with no added salt, so it goes on the salted beef without making it saltier.

Rump cap questions

How long does rump cap take to cook?

About an hour and ten minutes with Adriano's method: 30 to 40 minutes whole, a few minutes on the fat, 10 minutes of rest, then the steaks on direct heat.

What temperature should picanha steaks reach?

Adriano takes his steaks off at 55°C inside, measured with a probe thermometer, then rests them for 10 minutes.

Which way do you slice picanha?

Against the grain, in thin slices. The fibres in a rump cap run in one direction, so cut across them.

What else goes well with rump cap?

Other BBQ Religion seasonings made for beef, from brisket rub to steak seasoning, are on the beef rubs page, and the Brazilian jars are together under Brazilian BBQ.

Enjoyed this cook? Follow Adriano on YouTube for more recipes