Grass Fed Beef Picanha
Sweet, succulent, tender and with an amazing length of flavour Read more
Why we love this
We think our Grass Fed Beef Picanha Steak is a forgotten joint that should definitely be remembered.
Known as the 'rump cap' or 'fat-on rump', Picanha is a much loved feature of Brazilian barbecues. With beautifully sweet fat that renders into the most delicious caramelised flavour, combined with deeply marbled meat.
It's no wonder this special joint scooped one of the countries most prestigious awards - a Great Taste 3 Star Gold:
“Stunning looking piece of meat, the marbling is wonderful. Sweet, succulent, tender and with an amazing length of flavour."
"A good looking piece of beef, in fact, we say, faultless, sweet, sexy. Soft on the bite, rich and full of wonderful complex flavours. Deep joy! We found such richness in this beef, and kept going back for more.”
"Absolutely delicious. A really impressive looking joint with a wonderful texture. The texture is moist and juicy."
"The fat is creamy and melts in the mouth and with a touch of salt the flavours were lifted beautifully."
About our Grass Fed Beef Picanha
Properly 100% grass fed beef
Native breed Devon Red Rubies
Slowly reared on small scale family farms
100% grass fed and grass finished
Hung on the bone for 4 weeks to enhance the depth of flavour
You can find out more about how we rear our grass fed picanha here.
100% Grass Fed Beef
To defrost the Picanha, remove it from the freezer and leave it on your kitchen worktop for one day. Alternatively, place the Picanha in the fridge and allow it to gently thaw for two days.
Before cooking, remove the packaging and allow the joint to dry out and reach room temperature.
Generously season the Picanha with good quality pure Sea Salt.
Preheat a fan assisted oven to 180C.
Take a cast iron pan and place over a high heat. Sear the Picanha fat side down and allow the fat to render until crisp.
Remove from the pan and place into the preheated oven. Roast for 15 minutes.
If you are using a meat thermometer, cook until the thickest part of the joint reaches 45C.
Leave to rest uncovered for at least 15 minutes before carving.
Picanha with Celeriac, Pickled Walnuts & Watercress
Known as the 'rump cap' or 'fat-on rump', Picanha is a much loved feature of Brazilian barbecues. Cooked like this, the deeply marbled meat gains the most delicious caramelised flavour as the sweet fat slowly renders down.
Pure Grass Fed Beef Stock 500ml
A full flavoured stock that can be added to a whole range of dishes or simply enjoyed on its own as a broth£4.50
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