Cooking picanha: a foolproof method

Picanha — also called rump cap or coulotte — is one of the most beloved cuts for the barbecue. It comes from the top of the rump and has a thick, flavourful fat cap. That fat cap is exactly what makes picanha special: as it cooks, the fat slowly renders and bastes the meat for you.

The fat cap: score it, don't remove it

Score the fat cap in a diamond pattern, down to the meat but not into it. That helps the fat render and gives you a crisp crust. Keep the fat cap on while cooking — it adds flavour and protects the meat from drying out.

Reverse sear: the most reliable method

For an evenly pink result, reverse searing works best. Cook the whole piece indirectly at around 120 °C / 250 °F until a core temperature of 48–50 °C. Then take it off, get the grill screaming hot, and sear the picanha briefly — fat side first.

Core temperatures

• Rare: 48–50 °C / 118–122 °F
• Medium rare: 52–54 °C / 126–129 °F (the sweet spot for picanha)
• Medium: 56–58 °C / 133–136 °F
• Rest the meat for 5–10 minutes after cooking before slicing.

Slice against the grain

The muscle fibres of picanha clearly run in one direction. Always cut across those fibres (against the grain) so every bite stays tender. Cut along the grain and the meat turns chewy — no matter how well you cooked it.

Curious what picanha currently costs per kilo at Dutch online butchers? Compare today's prices and price history through our picanha comparison below.