BRZ FOOD · ROCK N’ROAST
Picanha
Rock salt seasoning for rump cap.
Coarse salt, herbs and dehydrated vegetables. A simple start to picanha over the coals, with the beef at the heart of the cook.
- Gluten free
- No added sugar
- No added MSG
5 g per 500 g of meat. Season, leave for 15 minutes, then head to the fire.
See how to use it
LET THE CUT DO THE TALKING
Big on the beef.
Simple on the prep.
Picanha is the rump cap, a cut with a generous layer of fat. This coarse seasoning brings salt, herbs and vegetables to the cook, without a sugary glaze.
FROM THE JAR TO THE GRILL
A great cut.
Three simple steps.
Start with rump cap, a hot grill and a little patience. Here is the starting point for your first cook.
More about the grind, timing and cooking methods
Salt, herbs and dehydrated vegetables form this coarse seasoning.
There is no added sugar in the ingredient list.
How to use it
Season all sides, press the seasoning onto the surface and rest for 15 minutes before grilling. Slice cooked meat against the grain.
More ways to use it
Try it on picanha, steaks, chicken, fish, vegetables and potatoes.
Picanha (Rump Cap) on the Kettle
Score the fat, salt it hard, cook it indirect, then sear it as steaks. Adriano's rump cap method, with his video.
Read the recipeKnow your seasoning.
Salt, Herbs and Dehydrated Vegetables.
About the ingredient label
Australian labelling lets herbs and spices be declared as a group when each is under 5% of the product, so a named spice can be in the jar without being listed on its own.
May contain traces of nuts. No added colours, flavours or preservatives. No genetically modified ingredients.
| Per | 100 g | 10 g serve |
|---|---|---|
| Energy | 44 kJ | 4 kJ |
| Carbohydrate, total | 1.8 g | 0.2 g |
| Sugars | 0.2 g | 0.0 g |
| Protein | 0.5 g | 0.0 g |
| Fat, total | 0.1 g | 0.0 g |
| Saturated | 0.0 g | 0.0 g |
| Sodium | 37,800 mg | 3,780 mg |
A serve on the panel is 10 g of rub. On the meat, the dose is 5 g per 500 g.
Read the front label
BRZ FOOD
PICANHA
SIGNATURE RUB
ROCK N'ROAST
350G
A little more before you cook
Good questions. Straight answers.
What makes Picanha different?
Salt, herbs and dehydrated vegetables form this coarse seasoning. There is no added sugar in the ingredient list.
How do I use Picanha?
Season all sides, press the seasoning onto the surface and rest for 15 minutes before grilling. Slice cooked meat against the grain.
What can I cook with Picanha?
Try it on picanha, steaks, chicken, fish, vegetables and potatoes.
How much do I use?
About 5 g per 500 g of meat, as a starting point to adjust to your own taste.
How far does one jar go?
Use about 5 g per 500 g of protein. At that rate a 350 g jar seasons around 70 serves.
This is a starting point, not a rule: adjust to taste, and to the cut and the cook.
What does it cost per 100 g?
The jar is 350 g at $18.95, which is $5.41 per 100 g.
Make it your kind of barbecue.
Add a finishing layer, explore a finer rub or stock up with a set.
