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

Beef Picanha Steaks – Rich Flavour and Brazilian Grilling Tradition

Carefully selected Latvian Beef Picanha Steaks – portion-cut Rump Cap steaks with a distinctive fat edge, rich beef flavour and excellent versatility for grilling or pan-searing.

Picanha, also known as Rump Cap, Top Sirloin Cap or Coulotte, is a distinctive muscle from the upper hindquarter of the animal. It is prized for its pronounced beef flavour and characteristic fat cap, which adds richness and helps retain juiciness during cooking.

CEPLĪŠI M.S. offers Picanha already cut into individual steak portions, making preparation convenient for home cooks and professional chefs.

Picanha is one of the signature cuts of Brazilian churrasco and is increasingly appreciated in steakhouses and restaurants around the world.

Versatile Culinary Uses

Grilled Picanha Steaks. Ideal for charcoal or gas grilling. High heat creates a delicious crust, while the natural fat edge adds flavour.

Pan-Seared Picanha. Excellent when cooked in a hot cast-iron pan and finished with butter, garlic and fresh herbs.

Brazilian Churrasco. Picanha slices can be folded with the fat edge facing outward, placed on skewers and grilled over charcoal.

Steak Salads and Sandwiches. Cooked Picanha can be sliced thinly and served with fresh salads, grilled vegetables or used in premium steak sandwiches.

Restaurant Dishes. Picanha pairs beautifully with chimichurri, peppercorn sauce, roasted potatoes and seasonal vegetables.

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 steaks are 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 Steaks

Pat the steaks dry and season with salt. Place them on a well-heated grill or frying pan.

We recommend searing the fat edge first until golden and aromatic, then cooking both sides of the steak. Adjust cooking time according to thickness.

Suggested internal temperatures:

• Medium Rare: 54–57°C

• Medium: 60–63°C

Measure the temperature in the thickest part of the steak. Allow the meat to rest for approximately 5–7 minutes before serving.

The direction of the muscle fibres depends on how the Picanha has been portioned. For the most tender eating experience, slice the cooked meat against the grain.

Product Information

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

Product type: Portion-cut Beef Picanha Steaks with their characteristic fat edge.

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.