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Picanha is the most popular and revered cut of steak in Brazil and the rest of South America and it is becoming increasingly popular in the UK too.
Besides a tender fillet steak, this may well be the tastiest part of a cow. Lean beef taken from the top of the rump of the animal is capped by a thick layer of fat and this gives it a more intense flavour when rendered by fierce heat.
The best way to cook this steak is over smoking hot charcoal and then carving it into thick, juicy slices.
In Brazil, they tend to cook the Picanha medium, with a hint of pink in the middle.
All of our steaks are 28 days matured and hand cut to order by our team of skilled traditional butchers.