Picaña Argentina

The picaña argentina is the queen of the Argentine asado: a rump cap with its layer of fat that, cooked well, melts and gives it a unique flavour. A juicy, tender Argentine cut full of flavour, a must on the grill.

How to cook it: the secret is to cook it fat-side down first, over medium heat, so it browns and renders slowly, sealing in the juices. Then flip to finish the meat. Best juicy or medium. It also shines cut into thick Brazilian-style strips.

Perfect for: the weekend Argentine asado, a grill with friends, or when you want to impress with a different Argentine cut.

Also known as: rump cap (picanha).