Beef Rump Cap (Picanha) | Grass-Fed Angus

Rump cap is a standout cut taken from the top of the rump, recognised for its thick, creamy fat cap and bold beef flavour. Known globally as picanha, it is prized for how the fat slowly renders during cooking, basting the meat and locking in moisture.

It is a favourite for BBQ lovers who want flavour, texture and visual impact on the grill. We sell it whole, by the box, from two grass-fed Angus producers.

What Makes Rump Cap Special

Rump cap offers a unique eating experience thanks to its structure and natural fat coverage. When cooked correctly, it delivers juicy slices with deep flavour and a crisp, rendered fat edge.

Key characteristics include:

• Distinctive fat cap for self-basting flavour
• Firm yet tender grain when sliced correctly
• Excellent performance on BBQs and grills
• Ideal for whole roasting or thick steaks

In Brazil, picanha (rump cap) is the favourite cut for churrasco, skewered and cooked over coals.

Grass-Fed Angus Rump Cap

Both rump caps here are grass-fed Angus. AMG's comes from 100% grass-fed Black Angus raised on Victorian pasture, and Southern Ranges' from grass-fed and finished Angus raised in Victoria and southern New South Wales.

Grass feeding produces a clean, beef-forward taste, while the fat cap keeps the meat juicy on the grill.

Rump cap price per kg

Prices checked 18 October 2026. Rump cap is sold by the box, starting with a 7kg half box.

How to Cook Rump Cap Properly

Rump cap performs best with high heat followed by controlled finishing. The fat cap is key and should always face the heat first.

Recommended methods:

• BBQ or charcoal grill cooking
• Roasting whole with the fat cap intact
• Cutting into thick steaks for grilling
• Brazilian-style picanha skewers

Score the fat lightly, season generously with salt, cook fat side down first, and slice against the grain before serving. For a Sunday roast, try roast picanha with chimichurri.

Perfect for BBQs and Sharing Plates

Rump cap is built for social cooking. Its size, flavour and presentation make it ideal for weekend BBQs, gatherings and shared meals, including backyard BBQs, Brazilian-style churrasco, family roasts and steak slicing boards.

One cut can serve several people when sliced correctly.

Why Buy Rump Cap from Cost Cut Meats

• Grass-fed Angus from two named producers, AMG and Southern Ranges
• Thick, natural fat cap for flavour
• Box pricing that drops the price per kilo as you buy more
• Delivered chilled to every state and territory except the NT

If you want the cap together with the rest of the rump, the whole AMG rump primal in our beef rump range includes it.

Frequently Asked Questions

1. Is beef rump cap the same as picanha?

Yes. Rump cap is also known as picanha, a classic cut used in Brazilian BBQ.

2. Is your rump cap grass-fed?

Yes. Both options are grass-fed Angus, from AMG and Southern Ranges.

3. What is the fat cap used for?

The fat cap renders during cooking, keeping the meat moist and adding deep, beefy flavour.

4. Can I cook rump cap in the oven?

Yes. Roast fat side up, starting hot to render the fat, then finish at a lower temperature.

5. Should I slice rump cap before or after cooking?

It can be cooked whole or sliced into steaks. Always slice against the grain after resting for best texture.

6. How is rump cap delivered?

Chilled, never frozen, in insulated liners with ice packs, to every state and territory except the NT. Delivery is a flat $30 and free on orders of $600 or more.