Dry-Aged Picanha-Tafelspitz

Dry Aged Picanha – Flavourful Cut with a Distinctive Fat Cap

Picanha is a particularly flavourful cut from the rear section of the beef. It is especially well known from Brazilian barbecue culture, where it is traditionally cooked over an open flame or on skewers.

The defining feature of Picanha is its pronounced fat cap on one side of the meat. This should not be completely removed before cooking, as it helps protect the meat from drying out and contributes significantly to the characteristic flavour.

Through the dry-aging process, the meat loses moisture in a controlled way. This concentrates the flavour and can create savoury and slightly nutty notes.

Where is Picanha located?

Picanha comes from the rear back and hip area of the beef, at the upper end of the hindquarter. It forms part of the rump or sirloin cap area.

Internationally, it is also known as:

• Picanha
• Rump Cap
• Sirloin Cap
• Culotte

The exact cut can vary slightly depending on the country and butchering method.

What makes Picanha special?

The combination of lean, flavourful meat and a generous fat cap is what makes this cut so distinctive.

During grilling or pan-searing, part of the fat renders and adds extra flavour to the meat. At the same time, the inside remains juicy and develops a rich beef flavour.

Picanha is therefore especially suitable for anyone who prefers a steak with more character and a stronger natural beef flavour.

Cut your own steaks

Our Dry Aged Picanha is offered as a larger piece weighing approximately 2.1 kg. This allows you to decide for yourself how thick you want your steaks to be.

For classic Picanha steaks, slices of around 3 to 5 cm thickness work particularly well. Pay attention to the direction of the grain when cutting.

When serving, the cooked meat should ideally be sliced across the grain to ensure a more tender bite.

Flavour and texture

Dry Aged Picanha has a rich and pronounced beef flavour. The maturation process adds further depth and can develop slightly nutty and savoury notes.

The meat is juicy and fine- to medium-grained, with a slightly firmer bite than especially tender cuts such as classic tenderloin.

Preparing Dry Aged Picanha

Picanha is ideal for grilling, searing or cooking as a whole piece. One of the most important features is the fat cap, which should ideally remain on the meat during preparation.

Before cooking, remove the meat from the packaging and pat it dry. If desired, lightly score the fat cap in a diamond pattern. Take care to cut only into the fat and not deeply into the meat.

Grilling Picanha as steaks

Cut the Picanha into steaks approximately 3 to 5 cm thick.

Sear the steaks over high heat on the grill or in a heavy pan. The fat side should receive plenty of heat so that some of the fat renders and develops deep roasted flavours.

Then reduce the heat and continue cooking until the desired level of doneness is reached.

Cooking Picanha as a whole piece

Alternatively, Picanha can be cooked whole.

Begin by searing the fat cap thoroughly. Then continue cooking the meat indirectly or at a lower temperature until the desired core temperature is reached.

After cooking, allow the meat to rest for several minutes.

Recommended Core Temperatures

Rare: approx. 48–52 °C
Medium Rare: approx. 52–54 °C
Medium: approx. 55–57 °C
Medium Well: approx. 58–60 °C

Picanha is particularly juicy and flavourful when served medium rare to medium.

Brazilian-style preparation on a skewer

In Brazil, Picanha is traditionally cut into thick pieces, curved and placed onto a skewer with the fat cap facing outward.

Over high heat, the meat develops intense roasted flavours while the fat slowly renders. The cooked Picanha is then sliced thinly directly from the skewer.

For seasoning, coarse salt is often all that is needed. Pepper, garlic or herbs can be added according to taste.