Argentinian Rump Cap / Picanha Sirloin Grilled or pan-seared for a

Grilled or pan-seared for a golden crust and melt-in-the-mouth centre

⚡ Cooking tip: Grill to medium-rare (63°C) and slice thinly against the grain to maximise tenderness

providing a traditional South American treat that satisfies cravings efficiently

or braised

Rich and indulgent: picanha is one of the most celebrated cuts in South America

Argentinian Rump Cap / Picanha Sirloin Grilled or pan-seared for aA 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, its 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