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Top Cap Rump (Picanha)
£18.00
Cut from the top sirloin cap, the Wagyu picanha is instantly recognisable by its thick, buttery fat cap. As it renders, it bastes the meat beneath, creating exceptional juiciness and a rich, signature Wagyu flavour. Tender, robust and deeply satisfying, this cut shines when cooked, sliced and shared.
How to cook it
Shallow Fry · from ambient
TimingsRare
- Bring to room temperature for 10 minutes. Heat a pan over high heat.
- Lightly oil and season, keeping the fat cap intact.
- Start fat-side down to render, then sear the meat, turning once.
Rest for 5 minutes before slicing against the grain.
With a probe: rare 50C, medium 60C, well done 70C in the centre. Rest for as long as it cooked.