Beef Picanha (Rump Cap), Chilled, Vacuum-Packed

Beef Picanha – Rich Flavour, Juiciness and Brazilian Grilling Tradition

Discover Picanha from carefully selected Latvian beef – a premium cut with a distinctive fat cap, rich beef flavour and outstanding versatility for grilling, roasting and steak preparation.

Picanha, also known internationally as Rump Cap, Top Sirloin Cap or Coulotte, is a distinctive triangular muscle from the upper hindquarter of the animal.

Its defining feature is the natural fat cap covering one side of the cut. During cooking, the fat gradually renders, adding flavour and helping the beef remain juicy.

Picanha is a celebrated cut in traditional Brazilian churrasco and has become increasingly popular among steak enthusiasts and professional chefs worldwide.

Versatile Culinary Uses

Brazilian Churrasco. Traditionally, Picanha is cut into thick steaks, folded with the fat cap facing outward, placed on skewers and grilled over charcoal. This method creates a beautifully browned exterior and rich beef flavour.

Picanha Steaks. The cut can be portioned into individual steaks for grilling or pan-searing. Keeping the natural fat cap enhances the flavour during cooking.

Whole Picanha Roast. Excellent for roasting whole in the oven or on a grill. The reverse sear method works particularly well: cook gently at a moderate temperature before finishing over high heat.

Restaurant Dishes. Serve thinly sliced Picanha with chimichurri, roasted vegetables, potatoes or fresh salads. It is also an excellent choice for steak sandwiches and sharing platters.

CEPLĪŠI M.S. – Carefully Selected Latvian Beef

At CEPLĪŠI M.S., we specialise in producing high-quality Latvian beef and work with cattle farmers who share our focus on feeding practices and desirable meat characteristics.

Every beef carcass is individually assessed for muscle development, meat colour and fat cover. We also measure the pH of every carcass as part of our quality control process.

This approach helps us select beef according to the quality standards of CEPLĪŠI M.S.

Wet-Aged for at Least 15 Days

Our Picanha is wet-aged for at least 15 days under controlled conditions. Ageing promotes tenderness and helps develop the beef's natural flavour.

How to Cook Picanha

Picanha is particularly well suited to charcoal grilling, but it also produces excellent results when pan-seared or oven-roasted.

Pat the surface dry and season with salt. We recommend keeping the characteristic fat cap and browning it thoroughly to develop a rich, savoury flavour.

For a whole Picanha roast, the reverse sear method is an excellent option. Use a meat thermometer to monitor the desired doneness.

Suggested internal temperatures:

• Medium Rare: 54–57°C

• Medium: 60–63°C

After cooking, allow the meat to rest for approximately 7–10 minutes. Slice against the grain for the best eating experience.

Serve with coarse sea salt, chimichurri sauce, grilled vegetables or roasted potatoes.

Product Information

Cut: Picanha – Rump Cap / Top Sirloin Cap / Coulotte.

Product type: Whole beef Picanha with its characteristic fat cap.

Ageing: Wet Aged, at least 15 days.

Packaging: chilled, vacuum-packed.

Price: calculated according to the actual product weight.

Storage: follow the storage temperature and use-by date indicated on the packaging.

Product origin: European Union

Country of origin: LATVIA

Brand: CEPLĪŠI M.S.