Picanha: The Cut That’s Winning Hearts (and BBQs) Across the UK

By Max Pistone | Casa Argentina Blog

Have You Met Picanha Yet?

Let’s be honest, Picanha is one of those cuts that most people either love deeply or have never even heard of.

If you’re in the second group, don’t worry, you’re not alone. Here in the UK, Picanha (also known as picaña or rump cap) is still something of a hidden gem. But those who know it? They don’t stop talking about it.

So whether you’re a seasoned BBQ lover, a home cook looking to try something new, or just someone who likes really good steak, this one’s for you. No fluff, no hard sell, just everything we’ve learned from years of slicing, cooking, and sharing this beloved cut.

What Is Picanha, and Why Are People Talking About It?

Picanha comes from the top part of the rump. In butchery terms, it’s technically the rump cap, but trust us, that name does it no justice.

What makes it special? Two things:

• A thick, creamy fat cap that melts like butter when cooked
• A deep red, flavour-packed muscle underneath that stays juicy and tender

In Argentina and across South America, it’s legendary. Here in the UK, it’s slowly making its way onto grills, roasts, and Sunday dinner tables, and we think it’s about time.

Why Haven’t I Seen It Before?

You’ve probably walked right past it without knowing.

The way meat is butchered in the UK usually splits the rump into smaller, trimmed cuts, so the whole Picanha shape gets lost in translation. That’s changing now, thanks to more adventurous home cooks, passionate butchers, and yes, blogs like this one helping spread the word.

Once people try it, they tend to come back for more. It’s that good.

What’s the Big Deal? Is It Better Than Ribeye or Sirloin?

It’s not about “better”, it’s about different.

Cut	Fat Content	Texture	Cooking Style	Price Range
Picanha	Thick fat cap on top	Juicy, beefy	Roast, BBQ, grill	Mid-range
Ribeye	Marbled throughout	Rich, buttery	Pan-fry or grill	Premium
Sirloin	Leaner cut	Tender, mild	Grill or roast	Budget–mid

Cooking Picanha: It’s Simpler Than You Think

The first time I cooked Picanha at home, I treated it like sirloin. Big mistake.

This cut wants time, patience, and trust in the fat. Once you’ve got that, the rest is easy. Here are three go-to ways we (and our customers) love cooking it:

1. Grilled Over Charcoal

Slice into thick steaks, season with nothing but sea salt, and grill over hot coals. That’s it. Turn them a few times, cook to medium rare, and rest. The fat crisps, the meat stays juicy, and the flavour is unforgettable.

2. Whole Roast with a Crispy Cap

Keep it whole. Sear the fat side down in a hot pan, then finish in the oven at 160°C until it hits about 55–57°C inside. Let it rest for at least 10 minutes, then slice across the grain. Serve with chimichurri, roast spuds, and a glass of Malbec if you’re feeling fancy.

3. The 'Sunday Upgrade'

Instead of your usual beef joint, try Picanha. Criss-cross the fat, rub with mustard, garlic, thyme, and olive oil, and roast slowly. It’s a crowd-pleaser with depth, and the leftovers (if any) make epic sandwiches.

The Fat Cap: Should I Keep It?

Absolutely. Even if you don’t eat the fat, you want it there while it cooks. That thick layer:

• Protects the meat from drying out
• Renders into the muscle for added flavour
• Creates that golden, crispy exterior you can’t fake

What to Look for When Buying It

Whether you're online or at your local butcher, keep an eye out for:

 Triangular shape

 Weighs around 900g–1.2kg

 Thick, even fat cap

 Grass-fed if possible (more flavour, fewer nasties)

What About Health? Isn’t All That Fat Unhealthy?

It’s a fair question, and one we get a lot.

But here’s the thing: quality fat from grass-fed beef is not the enemy. In fact, it’s a natural source of:

• Omega-3 fatty acids
• Vitamin B12 and iron
• Protein and healthy saturated fats

Compare it to ultra-processed burgers, sausages, or ready meals, and it’s a clear winner.

FAQs: What People Are Asking About Picanha

• Is it expensive? Not really. It’s great value when you cook it whole, feeds 3–4 adults easily.
• Can I freeze it? Yes. Wrap it well and freeze for up to 3 months.
• Can I cook it in a pan? You can, but if it’s a thick steak, reverse sear or sous-vide works better.
• What’s the best seasoning? Salt. Just salt. Maybe black pepper or garlic, but don’t overdo it.
• Can I cook it on a gas BBQ? Of course. Charcoal gives more smoke, but gas gives more control.
• Will my kids like it? If they like steak, yes. Slice it thin once cooked and they’ll love it.
• Is it the same as tri-tip? Nope. Tri-tip is from a different part of the rump. It’s great, but it’s not Picanha.
• Why is it called ‘Picanha’? The name comes from traditional cattle herding tools in South America—long story, but a good one.
• Should I dry-age it? If you can, yes. Some specialist butchers do 28–45 day aged Picanha. It adds nuttiness.
• Do I slice with or against the grain? Against. Always.

Why We Love It (And Why You Might Too)

This cut holds a special place for many of us, not just because of how it tastes, but because of what it represents.

It reminds us of Sundays around the grill, sharing food with people we care about. It’s not rushed, not fussy, and not about impressing anyone. It’s about connection, to the ingredients, to the cooking process, and to each other.

Final Thoughts: A Cut That’s More Than Just Steak

If you’ve made it this far, thank you.

The point of this post wasn’t to convince you to “buy now” or “add to basket”, it was to share something we think more people deserve to know. We believe food should be meaningful, and Picanha is a beautiful example of that.

So go ahead, give it a try next time you’re planning a BBQ or looking for something special for the weekend. Experiment. Enjoy. And tell us how it went.

Got Questions? Got a Story?

We’d love to hear from you. Have you cooked Picanha before? Tried a new recipe? Got a tip or photo to share?

Drop us a line, tag us, or leave a comment. We're always here, and always learning with you.