Beef cap from topside

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Beef cap from topside

Cap refers to a layer of fat on top of meat. This topside beef cap is mostly known as rump cap in Us or Picanha in Brazil. Most butchers in the USA get rid of this cap and cut them like other parts. However, in some part in the world especially in Brazil, this beef cap is a premium ingredient, and they value it more than any piece of the beef. In Brazil, this ingredient is mostly used for a steak, and they retain the fat until the steak is done. Although not much known throughout the world if you are a Brazilian then you love the Picanha. Order now at Frangoplus, and we will deliver the product at your doorstep faster than any other company.

Weight / Container : 28 Metric tons
Style : Frozen
Packing : IWP ( Individually Wrapped Pack)
Weight / Piece : Depends on products type.
Boxes Used : White carton / Company Brand / Self Branding

Brand Name: Frango Plus.
Type : Frozen Beef meat.
Packaging : 15 Kg Carton.
Origin: Brazil.
Certification: Halal, FDA; HACCP; ISO9001;2008.
Freezing Process: IQF.
PayLoad: 27 MT/ 40′ container.
Specification:  Frozen meat ‘A’ grade. Organic, Griller.
Minimum Order Quantity: 15 Kg Carton ( Custom ).
Delivery Detail: Prompt.
Packaging Detail: Packing/Customer Preferred Labeling is Accepted: Polybag/carton box.

frango Plus Beef

Why choose beef cap topside from Frangoplus

Beef cap from topside isn’t much popular or widely known ingredient amongst beef parts. However, beef cap’s popularity exceeds all the other beef parts in some side of the world. Brazil is a prime example of this, where this part is called Picanha and valued than all the other beef parts. Frangoplus is an online export company, and of course, we preserve Picanha to its highest possible quality.  Our professional and trained staff preserve the cap as it is after butchering and we monitor, so the ingredients don’t rot or let out any bad smell. If you are a picanha lover what are you waiting for? Contact Frangoplus now.

Others Part of Beef Meat

Beef side

Beef forequarter

Beef hindquarter

Beef shank bone-in

Beef shank boneless

Beef topside with a cap

Beef topside without a cap

Beef cap from topside

Beef heel muscle

Beef rump

Beef rump heart

Beef rump cap

Beef rump tail

Beef knuckle

Beef striploin bone-in

Beef striploin boneless

Beef flank bone-in

Beef flank boneless


Beef shin boneless

Beef shoulder bone-in

Beef shoulder boneless

Beef shoulder clod

Beef shoulder blade

Beef breast bone-in

Beef breast boneless

Beef lean muscle

Beef neck

Beef cheeks

Beef tongue

Beef skirt

Beef liver

Beef heart

Beef kidneys

Beef spleen

Beef lungs

Beef tripe

Beef tail

Beef femur-bone

Beef humerus-bone

Beef head meat

Beef trimming 60/40

Beef trimming 70/30

Beef trimming 80/20

Beef trimming 90/10