Picanha ARG / ARG Cap of Rump
This juicy and succulent signature cut of beef rump cap comes from Argentinian grass-fed cattle. Originating from Brazil, where it remains the most loved meat cut, the layer of fat gives this cut its juiciness. It is most popular in Latin America where it is a top choice for barbecue. Picanha ARG or Picana refers to a pole that is used by Portuguese and Spanish ranchers to prick the cattle in their rump cap while herding and that is how the name made its way to butchery. When cooked right, the fat layer melts and makes the meat moist, it also adds a rich flavour to the meat.
Best Cooking Methods
To enjoy the real taste of the Arg Cap of Rump you can roast or barbecue it whole. You can also cut it into strips or steaks while making sure that you cut across the meat grain. If you do it right you will be able to enjoy the aromatic and distinct flavour of the Argentinian Picanha ARG. It has premium quality marbling which will taste best when you cook it at low heat and avoid overcooking.
Enjoy it at our restaurant
Whether you know the best way to cook the Arg Cap of Rump or you don't, nothing can beat the expertise of our chef. Get your rump right from the counter and it will head straight to our kitchen. You can even have it in your home by using our tele delivery service. Our restaurant timings are 4-10 pm and we serve customers Wednesday to Sunday every week. The same is the schedule of our tele delivery services for cooked food.
Raw meat delivery
We can provide the Arg Cap of Rump in any weight you want, starting from 1 Kg. We can deliver it right to your doorstep through our tele delivery service from Monday to Sunday between 10 am and 8 pm. You can also visit our butcher shop during the same schedule and collect your favourite cut yourself.