Grand reopening, now taking pre-orders: 20% off everything until Wednesday 4 November, 17:00
Order now and secure your cuts. The first orders ship on Wednesday 4 November with SEUR Frío (refrigerated courier) and arrive the next day (Balearic Islands: two days).
On orders over €129: free delivery and a free tray of 4 criollo sausages.
Rump cap · 100% retinto · whole piece, 1.5–2 kg
Whole Picanha (Rump Cap), 100% Retinto, 1.5–2 kg
The whole rump cap (US: picanha or coulotte) with its fat cap left on, from 100% retinto beef. The Spanish label says picanha; at a butcher’s counter the cut is picaña or tapilla. One piece weighs 1.5–2 kg and costs €59.90 (September 2026): six to eight portions.
Whole picanha (rump cap), 100% retinto, 1.5–2 kg
On the label: Picanha 100% Retinto, pieza completa 1,5 a 2 kg
59,90€ VAT incl.
In stock
Add to basketWhat you get
| Cut | Rump cap, whole, fat cap on (US: picanha, coulotte) |
|---|---|
| On the Spanish label | Picanha 100% Retinto, pieza completa 1,5 a 2 kg |
| Animal | 100% retinto beef; our retinto comes from the province of Cádiz |
| Pack | One piece of 1.5–2 kg, vacuum-packed; priced per piece |
| Fresh or frozen | Chilled, vacuum-packed. Can be frozen on arrival. |
| Serves | 6 to 8 at 200–250 g each; 5 or 6 as the main barbecue cut |
How to cook it
- Score the fat lightly, never trim it, and salt with coarse salt just before cooking.
- Steaks: cut with the fibres, about 3 cm thick, so each keeps its strip of fat. High direct heat, a few minutes per side, then a minute on the fat edge.
- Whole, on the barbecue (US: grill) or in a 180 °C (355 °F) oven: fat side up, to 54–57 °C (129–135 °F) for medium-rare. On the barbecue, finish fat side down over the embers.
- Rest for ten minutes and carve across the fibres. The cutting method is on our picanha page.
Before you order a whole picanha
Why is the weight a range?
A rump cap is a whole muscle, so no two weigh the same. You pay the listed price for the piece, wherever it falls in that range.
It is too much for one meal. What then?
Cut it into steaks on arrival, keep enough for a few days in the fridge and freeze the others, wrapped one by one.
What do I ask for at a Spanish counter?
Picaña or tapilla, adding “con su grasa” so that nobody trims it. More counter vocabulary is in our guide to beef cuts in Spanish.
Goes well with
Its usual barbecue company: skirt, flank, asado short ribs and criollo sausages.
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