Meat
Rump Cap
Rump cap (picanha) is the triangular cap muscle over the rump with a thick fat cover—celebrated in Brazilian churrasco and increasingly worldwide. When cooked fat-side up or on skewers, the fat bastes the lean meat; flavour is robust and beefy. Grill or roast with the fat cap on; score fat, salt generously, and cook to medium-rare. Slice against the grain. Do not trim all the fat before cooking—that is the cut’s signature.
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Characteristics
Preparations
Traits
Nutrition and pairings
Nutrition
Typical values per 100 g edible portion. Nutrient names open the reference page.
Nutrition Facts
Per 100 g edible portion
Amount per 100 g
- Total Fat 11.7 g
- Saturated Fat 5.16 g
- Trans Fat 0.2 g
- Monounsaturated Fat 4.9 g
- Polyunsaturated Fat 0.94 g
- Cholesterol 73.8 mg
- Sodium 56.9 mg
- Salt 0.14 g
- Total Carbohydrate 0 g
- Dietary Fibre 0 g
- Total Sugars 0 g
- Complex / starch 0 g
- Protein 21.5 g
- Water 61.7 g
- Energy 189 kcal
- Water 61.7 g
- Protein 21.5 g
- Fat 11.7 g
- Saturated Fat 5.16 g
- Monounsaturated Fat 4.9 g
- Polyunsaturated Fat 0.94 g
- Omega-3 0.09 g
- Trans Fat 0.2 g
- Vitamins 35.4 mg
- Vitamin A 15 µg
- Vitamin B1 — Thiamine 0.07 mg
- Vitamin B2 — Riboflavin 0.18 mg
- Vitamin B3 — Niacin 4.87 mg
- Vitamin B5 — Pantothenic Acid 0.53 mg
- Vitamin B6 0.35 mg
- Vitamin B7 — Biotin 2.1 µg
- Vitamin B9 — Folate 6.8 µg
- Vitamin B12 — Cobalamin 1.2 µg
- Vitamin C 2 mg
- Vitamin D 0.2 µg
- Vitamin E 0.25 mg
- Vitamin K 1.8 µg
- Minerals 342 mg
- Major Minerals 341 mg
- Trace Minerals 1.5 mg
- Iron 1.5 mg
- Salt 0.14 g
- Cholesterol 73.8 mg
Vitamins
vitamin-c: 2 · vitamin-b12-cobalamin: 1.2 · vitamin-a: 15 · vitamin-b1-thiamine: 0.07 · vitamin-b2-riboflavin: 0.18 · vitamin-b3-niacin: 4.87 · vitamin-b5-pantothenic-acid: 0.53 · vitamin-b6: 0.35 · vitamin-b7-biotin: 2.1 · vitamin-b9-folate: 6.8 · vitamin-d: 0.2 · vitamin-e: 0.25 · vitamin-k: 1.8 ·
Minerals
Rump Cap of Beef: composition reflects this culinary part relative to the whole ingredient.
Grading systems
Grades are placed along a shared scale so systems can be compared side by side.
History
Brazilian churrascarias made picanha the star of the skewer.
American butchers began labelling rump cap for picanha-style cooks.
Global BBQ culture elevated rump cap to a premium grill cut.