A premium 28+ day dry aged rump cap (Picanha), carefully matured to enhance its rich beef flavour, tenderness and natural marbling. Known for its distinctive fat cap, which helps baste the meat during cooking, this prized cut is ideal for roasting whole, grilling or slicing into steaks. A versatile choice for restaurants, steakhouses and premium foodservice, it is particularly well suited to traditional South American barbecue and modern steak menus.
