Technical Summary: Rump Cap Black is a noble and juicy cut, taken from the hind part of the ox. Its maturation in the cold chamber intensifies its flavor and tenderness, making it a premium choice for barbecues and grills.
Revenue: Season the Picanha Black with coarse salt and rosemary. Grill on the barbecue with the fat side down until cooked through. Slice and serve with cassava farofa and vinaigrette.