Picanha is one of the most prized cuts of beef first in Brazil, and a staple at their traditional barbeques. From Brazil, its popularity spread to Portugal, and then across the world.
In Australia, its more commonly known as rump cap. It’s one of the more flavourful cuts of meat you’ll find, without being overly expensive.
At DRY AGER™ Australia, we wanted to test if it was possible to significantly boost this already tasty cut with the dry aging process.
After running a 10-day dry aging programme in our cabinet, we found rump cap responds superbly to the technique, gaining an incredible depth of flavour.
The rump cap was dry aged for 10 days, at 2.5 degrees Temp, 85% Humidity. While a relatively short aging cycle, we saw the picanha cut age and change significantly in that time.
The cap of fat became more pronounced, as moisture was pulled out of the meat, giving the beef a more intense flavour. The lean portion darkened in colour and formed a hard outer crust.
We noted a significant difference in taste with the dry aged rump cap. It gained a far more pronounced umami hit, along with a richer taste.
The mouthfeel also improved, with a more buttery texture, and a complex, subtle nutty aftertaste and smell.
Note: Make sure you choose a piece of Picanha with as much fat as possible to age.
For an even better result, use a cut with marbling – such as a MS5 Wagyu
So, if you already love rump cap with your barbeque or roast meal, try dry aging this delicious cut of meat first, and be blown away with the complexity and intensity the DRY AGER™ Cabinets can give it.