Picanha Roast

About this cut

From the top of the rump with a thick fat cap left on. In Brazil it's the prize cut of the whole animal, and the fat cap is the entire point: it renders down as it cooks and bastes the meat the whole way.

Good for

Score the fat cap in a crosshatch, salt it heavily, and roast or grill it fat side up so it bastes itself. Or cut it into thick strips, bend each into a C on a skewer, and grill over a hot fire. Slice against the grain and salt it again at the table.

From our kitchen

Scored, salted heavily, fat side up on the grill. It bastes itself and we mostly stand there watching.

Crosshatch the fat cap without cutting into the meat, and use more coarse salt than feels right. Indirect heat, fat side up, until it hits medium rare, then over the flames a couple of minutes to crisp the cap. Rest it, slice against the grain, and salt the slices again at the table. Rice, black beans, and a simple tomato and onion salad.

Storage

Arrives frozen and vacuum sealed, and keeps about a year in the freezer. Thaw it overnight in the fridge, or quick thaw it in a bowl of cold water. Once it's thawed, keep it in the fridge and cook it within 2 to 3 days.