Free Range Beef Picanha
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Free Range Beef Picanha

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This is the best Beef Picanha anyone of us has ever tasted! 

British Beef at its best - and at a price that allows our perfectly Dry Aged Beef Picanha to join our Thrifty Cuts for the first time ever.

Hand prepared 
Hand prepared to the very highest professional standards by our Master Butchers - offering superb, juicy tasting, Premium Quality Beef, perfectly presented - in a way that we think is only fitting for such rare quality produce

Impeccable husbandry
Prepared from only truly Free Range, slow maturing, additive-free - naturally raised animals - with impeccable husbandry - on lush green pastures - and then Dry Aged to perfection

Revered around the world
Revered around the world Picanha (pick-ahn-yeh) is the classic Brazilian Steak/Roast that is served by Churrascarias (Brazilian Steakhouses) everywhere. It also happens to be really very easy to make at home and incredibly delicious.

This is Brazil’s favourite Steak is cut from the Rump Cap. You can cook it in slices for Steak, cubed for Kebabs - or roasted whole in the oven.

Flavour and juiciness
It is not a muscle that moves much during the animal’s life, and so, remains tender. The Picanha’s blanket of fat lends the meat flavour and juiciness while protecting it from any errors that may occur during grilling

Richly marbled, luscious texture, superb succulence
Richly marbled, luscious texture, superb succulence with a tenderness and mouthwatering taste - that’s hard to believe - yet Picanha is rarely available in the UK - as it is split and used in other Cuts by most butchers

Picanha is the capping muscle over the Sirloin/Rump area. It is the topmost layers of muscle covered in a layer of thick fat which in this country is called the Tri-tip

Different variations
Other countries can have slightly different variations. The capping muscle actually has a right side and a left side. One side (the larger side) is called the Tri tip, and the other side (the smaller side) is the Brazilian Picanha.

In the U.S., the Picanha is often called the Top Sirloin Cap (Culotte or Coutlotte) - but the most accurate translation is the Rump Cap.

In Brazil, the fat is not removed from the Cut until the Steak has been cooked. In the U.S. however, the fat tends to be cut down at the butcher shop unless otherwise directed by the customer

Absolutely astounding treat
Can be slowly cooked over a flame grill, open fire or barbecue as Steaks - or cut into 2-3 inch thick cubes and served on skewers like a kebab. Picanha can also be roasted whole in the oven - and is delicious - hot - or cold.

Very hard to find
Highly prized around the world - but very hard to find - can you resist trying this rare but absolutely astounding treat?

Do have a look at our How to Cook/and Related Recipes Tab for some great ways to prepare your Beef Picanha
Our Price: £34.48

Ingredients & Allergens
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