Picanha, also known as Rump Cap, is a popular cut of beef primarily savored in Brazilian cuisine but gaining recognition worldwide for its rich flavor and tender texture.
Week 4 Picanha1
In Brazil, picanha is traditionally prepared by skewering large pieces of meat and grilling them over open flames. The key to its preparation is simplicity: it’s often seasoned only with coarse salt to let the natural flavors of the meat shine through. This approach highlights the meat’s juicy tenderness and robust beefy flavor, enhanced by the melting fat cap during grilling.
Here at Food Source International Vietnam, we bring you the best picanha in our diverse products: Grassfed PS from NZ, Black Angus from Australia, and Wagyu from Australia.