Lesser known here but one of the most prized cuts in Brazil, the Picanha. Sitting at the top of the rump where little work is done, Picanha steak combines the tenderness of fillet with the flavour of rump
Our farmers' native breed cows are outdoor reared and grass fed, growing and maturing at their natural pace to develop a high fat content that keeps the meat moist during cooking. With our butchers then hanging and dry aging all of the gorgeous meat for at least 21 days, you're left with incredibly tasty beef, whichever cut you go for.
Air dry-aged and matured beef can be slightly darker around the edges than the centre - something you won't see in the supermarket. This is perfectly normal and indicative of traditionally aged meat.
Native breeds include Angus, Ruby, Longhorn, Shorthorn, Dexter and Hereford.
Minimum weight: 340g (6oz steaks)
All of our meat is cut fresh to order by our butchers.
Everything is available for next day delivery as long as you order by 1.30pm.
All further questions are answered here.
Allow the steaks to come to room temperature, season with salt and pepper just before cooking. Heat oil to a high temperature in a heavy based pan and place the steaks into the pan fat side down. Allow fat to render and sear on all sides. Cook for 3.5 minutes each side (medium rare) and allow to rest for 5 minutes. Serve with a fresh and crispy green salad and some home-made sweet potato friesCheck out more recipes
Combining the tenderness of fillets and flavour of rumps makes these a spectacular, and value, steak. Add Pichanha steak to Brazil's credits along with football & salsa dancing!