North River Rump Cap brings bold flavour, juicy texture and true churrasco character to your kitchen. Known in Brazil as picanha, this triangular cut is celebrated for its generous fat cap and unmistakable tenderness.
Raised on natural Australian pasture and prepared with expert butchery, it offers a clean beef profile and exceptional cooking versatility.
Whether you grill, roast, or skewer it churrasco style, the rump cap delivers a satisfying balance of richness and lean beef integrity. It is a hero cut for barbecue lovers, steak enthusiasts and home cooks who want to serve something memorable.
What Is North River Rump Cap
This cut is taken from the top of the rump primal and is prized for its flavour and presentation.
The rump cap is taken from the M. biceps femoris muscle and is naturally separated from the surrounding rump sections. It is known globally by several names, including picanha, coulotte, and top sirloin cap, all referring to the same distinctive triangular cut.
Its most recognisable feature is the thick external fat cap, which melts gradually during cooking and bastes the meat from the outside in. This creates succulent texture and rich, beef-forward depth in every slice.
Why the North River Rump Cap Stands Out
This cut is celebrated for its combination of purity, tenderness and versatility. North River cattle are raised on open Australian pasture and remain free from added hormones and unnecessary antibiotics, resulting in clean, authentic beef flavour.
The muscle is naturally tender thanks to its minimal workload and fine texture. The external fat cap slowly renders to enhance juiciness and depth, while expert trimming and Cryovac packaging preserve freshness from processing through delivery.
Its adaptability allows it to shine on the grill, in the oven or on a rotisserie.
Taste Profile and Eating Experience
The eating experience highlights bold beef flavour balanced by the richness of the fat cap. The lean muscle delivers a strong, beef-forward flavour similar to top sirloin, but without excessive marbling.
As the fat cap renders, it imparts natural richness and retains moisture. The texture is tender and satisfying when sliced against the grain, and the triangular shape creates an impressive presentation for any meal.
The result is a cut that feels both rustic and elegant.
Nutritional Benefits
Rump cap offers nutritional value alongside flavour. Here are the key benefits:
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High-quality protein: Supports muscle repair, strength and daily nutrition.
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Minimal carbohydrates: Suitable for low-carb and carnivore-style diets.
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Healthy fats: Includes unsaturated fats and CLA naturally present in grass-fed beef.
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Micronutrients: Contains iron, zinc, B vitamins and antioxidants associated with grass-fed cattle.
Cooking and Preparation Tips
The rump cap rewards simple preparation and careful rendering of the fat cap. Here is how to get the best results:
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Score the fat cap: Helps the fat render evenly and improves browning.
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Season generously: Coarse sea salt and pepper are enough to enhance the natural beef flavour.
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Grill fat-side down first: Crisp the exterior over high heat, then finish on medium heat for a medium-rare centre.
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Roast or rotisserie fat side up: Allows the melting fat to baste the meat throughout the cook.
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Rest before slicing: Allow at least ten minutes for juices to settle before cutting.
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Slice against the grain: Ensures tenderness and a clean bite in every slice.
Serving Suggestions and Pairings
This cut pairs beautifully with simple, bold and fresh accompaniments. Here are serving ideas that enhance the eating experience:
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Classic serving: A light sprinkle of coarse sea salt highlights the natural beef flavour.
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Fresh contrasts: Chimichurri or salsa verde add vibrant, herbaceous brightness.
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Complementary sides: Roasted vegetables, grilled corn or crisp salads balance the richness of the fat cap.
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Ideal sauces: Peppercorn, garlic butter or red wine jus add depth and indulgence.
Why Choose Carnivore Society’s North River Rump Cap
Carnivore Society ensures premium sourcing, expert preparation and reliable quality. Beef is selected from pasture-raised Australian cattle raised under ethical conditions.
Skilled butchers trim, age and pack the cut to professional standards. Vacuum sealing preserves freshness and convenience, allowing you to cook at your own pace.
The result is a cut that delivers consistent flavour, tenderness and authenticity for barbecue lovers, steak enthusiasts and carnivore-style eaters.
Final Thoughts
North River Rump Cap blends rich beef flavour with the luxurious juiciness of a signature fat cap. Its combination of tenderness, presentation and versatility makes it a standout for grilling, roasting or churrasco-style cooking.
Whether you want to elevate a barbecue, serve a striking centrepiece or enjoy premium grass-fed beef at home, this cut delivers every time.
Treat yourself to a cut that offers bold flavour, authentic character and true Australian quality.
