Beef Picanha

£36.00

Cut from the rump cap, picanha is a prized cut in Brazilian churrascarias, known for its generous fat cap and deep, beefy flavour. The thick layer of fat renders slowly as it cooks, naturally basting the meat and keeping it succulent over high heat.

Sourced from grass-fed Aberdeen Angus and Hereford cattle, reared on the pastures of Ayrshire in Scotland and Wexford in Ireland, each piece is carefully prepared by our butchers to preserve the integrity of the fat cap for cooking.

Best cooked whole over the barbecue or roasted over high heat, then sliced against the grain to serve. The fat renders as it cooks, creating a rich, well-flavoured crust and juicy centre.

Each piece weighs approximately 1kg.

Reverse Sear Picanha, Bitter Leaf Salad

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.

Beef Picanha

Beef

How to Cook

Reverse Sear Picanha, Bitter Leaf Salad

About our Beef

Beef