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Free Range Beef Picanha

Brazil's highly prized favourite Steak / Roast
Our Price: £34.48
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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

Product Code:
z117

Free Range Beef Picanha

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

Free Range Beef Picanha

INGREDIENTS: Free Range Beef

ALLERGEN ADVICE: For Allergens, including Cereals containing Gluten, see Ingredients in Bold.
Cook thoroughly

Free Range Beef Picanha

Roasting

In a mortar, combine the garlic, salt, and olive oil.

1. Crush these ingredients into a paste.
2. In a large bowl, apply the paste evenly on both sides of the meat. Let sit at room temperature for 1 hour.
3. Sear meat in a hot pan for 3-4 minutes each side Transfer to a pre-heated oven for 35-40 minutes at 200°c 400°f Mark 6
4. Once roasted, cover loosely in foil and rest for 10 mins
5. Cut the meat across the grain in the meat as this will provide more tender cuts of meat.

Free Range Beef Picanha

Preparation/Cooking time 3 Hours 30 mins
Homemade Pasta, rich Ragù and cheesy Béchamel. Sweat Vegetables, Garlic, Herbs, leftover cooked meats, Stock or Wine and simmer - heavenly!
Preparation/Cooking time 20 mins
Leftover Beef is the star in a skillet dinner that's perfect for two. Chopped tomatoes and Parmesan cheese add colour and flavour to this no-fuss dish
Preparation/Cooking time 30 mins - plus chilling
“This is the perfect Breakfast when you have leftover Roast Beef. But if you don’t, a good quality corned beef also works a treat here.”
Preparation/Cooking time 5 mins
So simple, but always gets raves! Add leftover Steak, Poultry or Roast Beef for a quick supper fix.
Preparation time 30 mins - plus 15 mins chilling
Banh Mi is the Vietnamese take on a sandwich recipe. Here we’ve used leftover Beef, but it works with cooked Pork and Chicken too.
Preparation time 45 mins
Cooking time 2 - 2 hrs 30 mins 
A hearty meal on a Monday with the leftovers from Sunday’s roast dinner. Part Casserole and part Hash this recipe exudes flavour, warmth and comfort..
Preparation time 10 mins
Cooking time 5 mins
Beautifully bite-sized Canapés to hand round at your next party - just five ingredients and ready in 15 minutes
Preparation time 20 mins
Cooking time - none
Mix leftover Roast Beef with Noodles, Peanuts, Sugar Snap Peas and Radishes for this zingy cold Salad
Preparation time 30 mins
This Roast Beef and Radish Salad is made smarter with a Sake dressing. Ready in 30 minutes it's a great way to use up left over Roast Beef.
Preparation time 15 mins
Cooking time 35 mins
This Casserole is simply a mixture of cooked Roast Beef, Gravy, and Vegetables with a melted Cheese topping completing the dish. It's a great spur-of-the-moment dish to fix and serve with boiled or mashed Potatoes. It's excellent over Rice or Noodles as well.
Preparation time 5 mins
Cooking time 25 mins 
One of the best things about using Leftovers is it means making a Beef Curry is much quicker and easier than if you were starting from scratch - it only takes 30 minutes, perfect for a busy week night… and, of course, using Roast Beef means it tastes amazing!
Preparation time 20 mins
Cooking time 17 mins
Whenever you have any leftover Roast Beef - this quick and simple recipe is a great way to finish it up!
Preparation time 15 mins
Cooking time 15 mins
What better way to use leftover Roast Beef than with Tacos?! With this 30-minute leftover Roast Beef Tacos recipe, you can turn a weeknight supper into a main event.

Free Range Beef Picanha