Cut from the rump cap, Picanha is a popular cut in Brazil, in churrascaria. It's thick fat cap makes it an incredibly flavoursome cut to grill, as the cooked fat gradually bastes the meat.
Each piece weighs approximately 1kg.
Our grass-fed beef is either Aberdeen Angus or Hereford from Ayrshire in Scotland, Wexford County, in Ireland, Norfolk and Suffolk. Sourced from small scale farmers who slowly rear their herds to the highest standard, on an hormone-free grass-fed diet.
We select our beef for its marbling and fat cover and dry age our prime cuts in our Himalayan salt chamber for a minimum of 28 days.