Agriculture and Horticulture Development Board

Authority

Industry technical body

Territories

GB

Primacy

primary

Commercial interest

none

Retrieved

2026-08-13

State

Read and citable

Original document

The source that overturned an earlier record. BBQHQ had asserted, unsourced, that picanha has NO UK equivalent. AHDB's own specification B005 separates the two main rump muscles along the natural seam and cuts 'the cap muscle across the grain into picanha steaks of even thickness', about 5–6 per whole rump — so the term is in the British trade specification under that name. The old mapping was wrong in an instructive way: it was cautious, and caution stated as fact is still a claim.

Terminology, Technical, Culinary practice

• Explicitly not safety: A cutting specification is not a food-safety source.

• “the cap (picanha) can be cut across the grain and is, therefore, more tender”

  AHDB specification Rump B005 separates the two main rump muscles by following the natural seam, removes all gristle from the cap muscle, and cuts the cap muscle across the grain into picanha steaks of even thickness.

  The British trade specification uses the word picanha for the rump cap. It is not only a Brazilian or restaurant term in the UK.

  Method:

  Seam butchery — the muscles are separated along their natural boundary, not sawn.

  Where it applies:

  United Kingdom.

• “Should be delivered in natural proportions (approx. 5-6 picanha steaks per whole rump)”

  AHDB states that rump and picanha steaks should be delivered in natural proportions, approximately 5 to 6 picanha steaks per whole rump.

  A yield figure, which bounds how much of a rump the cap actually is.

• The UK rump cap and the Brazilian picanha are the same muscle, and AHDB's own cutting specification uses the word picanha for it. They are not identical products: AHDB's rump cap specification caps fat thickness at 15 mm, and a picanha depends on a thicker fat cap being left on. A UK butcher can supply it, and the thing to ask for is the cap off the rump with the fat left untrimmed.

If this source changes, these are the claims that need rechecking. That is the point of recording provenance per claim rather than per page.