Taken from the Rump Cap this South American delicacy is both tender and flavoursome.

Dazzle friends and family with your take on a Brazilian and Argentinian speciality, which is often unheard of in Britain. Taken from the rump of beef herds, Picanha steaks offer something different for steak lovers. A mature and intense flavour, this really is British beef at its best, with a little help from Latin American shores. With just a pinch of salt needed to coax out its flavour prior to cooking, this steak can be a real show-stopper when cooked in the traditional Brazilian way on a barbecue and served with Chimichurri sauce. This grass fed cut is tender and delicious, the perfect weekend party dish for those who like their food to take them on an adventure.

Cooking Instructions

We recommend this steak to be cooked Medium. Remove steak from all packaging and pat dry. Once dried season the steak to your liking and allow to rise to room temperature. Pre-heat a caste iron pan/griddle adding a splash of oil, once spitting add the steak. Place the steak on the heated pan with the fat flat to the pan, allow this to cook first as this will help the steak release it’s flavour. Cook the steaks either side until they have a golden-brown crust, this may taken up to 4-5 minutes. Once cooked allow the steak to stand briefly before serving.

Nutritional Information (per 100g)

ENERGY: 1127 kJ/272kcal

FAT: 22.2g

of which SATURATES: 9.8g


of which SUGARS: 0g

PROTEIN: 18.0g

SALT: 0.1g


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