The picanha, or rump cap, has gained popularity in recent years being an excellent BBQing cut. As a cut it originates in Argentina - the home of the gauchos and asado fire-cooking. It is truly excellent when cooked slowly over a flame, but can also be used indoors as a superb, tender roasting joint or sliced into quick-fry steaks.
 
We dry-age our steaks for 28-days so you get the best flavour!