BEEF · BEE0113

Beef Picanha

Pack: 1 x 550g

The rump cap or picanha is an iconic dish of brazil. Like the tri- tip, its sister cut, the picanha has a perfect covering of sweet fat and is beautiful cooked over a barbecue to medium rare. An exquisite cut.

Cooking notes

A classical Argentinian barbecue cut. Slowly cook your grass fed beef Picanha over low coals. Start with white coals that have started to cool slightly.Season well all around and lay your picanha fat side down. This will slowly render out the fat and caramelise. There will be slight flare ups but unless your coals are too hot this should be minor. Then turn over your picanha and cook on the flesh side until this is at an internal temperature of 58°C Rest well and carve against the grain.

Ingredients

Grass Fed Beef, slow grown in natural systems on diverse pastures. Dry aged for a minimum of 28 days revealing the full flavour and tenderness of our natural beef. All butchered with care and by hand by our artisan butchers. Our beef is all ethically sourced from small farms rearing native breed cattle, free ranging on the hills around the Yorkshire Dales. Our grass fed beef are fed on lush, natural pastures growing naturally with no hormones or fed antibiotics. Real grass fed beef is a rich source of Omega 3 with a superior omega ratio also. Proper beef is full of nutrients, and phytonutrients critical to our health.

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