In the captivating realm of Argentine cuisine, where the vibrant rhythms of tango intermingle with the aroma of sizzling grills, the "Picaña" steak, or Rump Cup, is a crown jewel among the nation's culinary delights. Known as the rump cap in English, this sumptuous cut of beef showcases Argentina's mastery of grilling and the art of extracting exquisite flavors from the simplest of ingredients.

Cherished for its succulence, tenderness, and distinctive marbling, the Picaña steak, though originally a Brazilian cut, is one of the country's favorite Asados (barbecue). These gatherings, where friends and family unite to celebrate the essence of Argentine grilling tradition, are a true staple of Argentine culture. 

Origin and Butchering:

The Picaña steak comes from the rump or rump cap of the cow, a triangular muscle that is beautifully marbled and full of flavor. Argentina's skilled butchers take great care in selecting and expertly trimming this premium cut to highlight its natural tenderness and texture. The result is a meticulously prepared Picaña steak, ready to be transformed into a delectable masterpiece on the grill. 


The Argentine approach to seasoning the Picaña steak mirrors the nation's philosophy of letting the beef speak for itself. Minimalistic yet potent, the seasoning involves a generous coating of coarse salt and freshly ground black pepper, enhancing the natural taste of the beef without overwhelming it with excessive flavors. This culinary approach showcases Argentina's deep-rooted respect for the integrity of its premium cuts. 


Grilling a Picaña steak in Argentina is an art form that demands precision and expertise. The Argentine parrilla (grill) plays a pivotal role, where the carefully seasoned Picaña is placed directly over hot wood or charcoal embers. The Asador (grill master) attentively tends to the steak, ensuring a uniform sear on the outside while preserving juicy, medium-rare or medium doneness on the inside. 

Wood or charcoal grilling imparts a distinct smokiness that further enhances the Picaña's flavor, captivating diners with each tantalizing aroma and mouthwatering bite. The Asador's mastery of monitoring the grilling process guarantees a perfect balance of texture and taste, elevating the Picaña steak to the epitome of excellence in Argentine grilling. 


Once the Picaña steak reaches the pinnacle of grilling perfection, it is carefully removed from the parrilla and allowed to rest for a few minutes. This essential step ensures that the meat's juices redistribute evenly, resulting in a tender, juicy slice that boasts Argentina's culinary finesse. 

In Argentina, the Picaña steak is typically served in a thick-cut, mouthwatering piece showcasing its luscious marbling and aroma. You will also see Picaña frequently served in steaks that are a bit smaller than a ribeye or strip steak. This elegant presentation emphasizes the steak's premium quality and the country's commitment to delivering a refined dining experience. 
Accompaniments for the Picaña steak often include chimichurri sauce, a zesty blend of parsley, garlic, vinegar, and olive oil, which complements the rich flavors of the beef perfectly. Sides like traditional Argentine empanadas, roasted potatoes, or a crisp salad further enhance the gastronomic journey, providing a delightful contrast to the succulent Picaña. 


Though not intrinsically Argentinian, The Picaña steak is one of the country’s favorite beef cuts. Their mastery in grilling, and premium quality beef, are in full display, nonetheless. From the simple seasoning to the meticulous grilling techniques, every aspect of its preparation showcases Argentina's profound appreciation for high-quality beef and the spirit of the asado tradition. 

Whether shared among loved ones at a lively asado gathering or savored in a renowned Argentine steakhouse, the Picaña steak promises an extraordinary dining experience. 

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Argentine Beef Promotion Institute

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