Picanha

The rump cap, sold whole with its thick fat cap on. Slice it into thick steaks or fold it onto skewers, and let the fat baste it over the coals.

What it is. The triangular cap muscle that sits on top of the rump, with its fat cap left on. Sold whole: a single piece of about 1–1.5 kg, or 1 kg and 2 kg packs.

Taste and texture. Beefy and juicy, with more bite than ribeye. The fat cap melts into the meat and crisps on the outside.

How to cook it. Direct charcoal. Slice it with the grain into 3–4 steaks about 4 cm thick, and rub them with coarse salt 30 minutes ahead. Grill it fat side down over the coals until it crackles, then 4 minutes a side; pull at 52 °C. Rest 5 minutes and slice thin against the grain. Serve with chimichurri, grilled onions and rice.

Pack and storage. Arrives vacuum-sealed: a single frozen piece of about 1–1.5 kg, charged by its real weight, or 1 kg or 2 kg packs, fresh or frozen. Fresh: keep it sealed in the fridge at 0–4 °C and use within 3 days of the packed date, or freeze it on the day of delivery. Frozen: keep it frozen at −18 °C and follow the supplier use-by date on the pack. Thaw in the fridge, never on the counter.

Where it comes from. Depending on the source you choose: Australian Black Angus or our house line, Grillsons Select. Our butchers check every batch. Vacuum-sealed and packed the day it ships.