Coto Rump Cap/ Picanha

Picanha is a cut of beef taken from the top of the rump. It is triangular in shape and surrounded by a thick layer of fat called a fat cap. It is also known as cap of rump, rump cap, sirloin cap, rump cover or even culotte steak. It is hugely popular in Brazil and Argentina. This cut has gained a reputation as a tasty meat in the barbecue culture. 

Culinary sugestions

1. Grilled Whole: The rump cap is often cooked whole over a wood or charcoal fire, with the fat cap facing upward to allow the fat to slowly render and baste the meat.

2. Sliced into Steaks: It can also be cut into individual steaks (with the fat cap intact) and grilled over high heat to create a crispy exterior and a juicy, medium-rare interior.

3. Simple Seasoning: Argentinians typically season the rump cap with just coarse salt (sal parrillera), allowing the natural flavor of the beef to shine.

4. Skewered: In some preparations, the rump cap is cut into strips, skewered, and grilled as part of a mixed barbecue.

Serving the Rump Cap:

• Slicing: After cooking, the rump cap is sliced against the grain to ensure tenderness. The fat cap is often left on for added flavor.

• Accompaniments: It is served with classic Argentinian sides like chimichurri (a tangy herb sauce), provoleta (grilled provolone cheese), ensalada mixta (mixed salad), or papas fritas (fried potatoes).

• Wine Pairing: A robust Malbec, ArgentinaΓÇÖs signature red wine, pairs perfectly with the rich, smoky flavors of the rump cap.