Picanha

The rump cap, sold whole with its thick fat cap on. Slice it into thick steaks or fold it onto skewers, and let the fat baste it over the coals.

What it is. The triangular cap muscle that sits on top of the rump, trimmed with its fat cap left on. Sold whole, in 1 kg or 2 kg packs.

How it eats. Beefy and juicy, with more bite than ribeye. The fat cap melts into the meat and crisps on the outside.

How to cook it. Direct charcoal. Slice it with the grain into 3–4 steaks about 4 cm thick, and salt with coarse salt 30 minutes ahead. Fat side down over the coals until it crackles, then 4 minutes a side; pull at 52 °C. Rest 5 minutes and slice thin against the grain. Serve with chimichurri, grilled onions and rice.

Pack and storage. Arrives cold and vacuum-sealed, in 1 kg or 2 kg packs. Keep it sealed in the fridge at 0–4 °C and use within 3 days of the packed date, or freeze it on the day of delivery (−18 °C, follow the supplier use-by on the pack). Thaw in the fridge, never on the counter.

Where it comes from. We buy beef on how it eats, not on the country printed on the box, and our butchers check every batch before it’s cut. Cut, trimmed and vacuum-sealed in Beirut, and packed the day it ships.