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Picante Cap (2lbs each)
The picanha cap is the thick, triangular top sirloin cap known for rich beef flavor and tenderness. It sits on the rump and has a thick fat layer that melts during cooking, keeping the meat juicy and forming a flavorful crust. It can be sliced into steaks or roasted whole.
Key points:
Cut: Top sirloin/culotte (rump cap)
Fat: 1/4–1/2 inch; keep it on for moisture and flavor
Texture: Tender with a meaty chew when seared
Flavor: Strong, beefy, umami-rich
Uses: Great for steaks, barbecue skewers, or as a roast.
Picante Cap (2lbs each)
The picanha cap is the thick, triangular top sirloin cap known for rich beef flavor and tenderness. It sits on the rump and has a thick fat layer that melts during cooking, keeping the meat juicy and forming a flavorful crust. It can be sliced into steaks or roasted whole.
Key points:
Cut: Top sirloin/culotte (rump cap)
Fat: 1/4–1/2 inch; keep it on for moisture and flavor
Texture: Tender with a meaty chew when seared
Flavor: Strong, beefy, umami-rich
Uses: Great for steaks, barbecue skewers, or as a roast.