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Grass-Fed Picanha Steak

5.0
Picanha steak
Picanha steak
Gerard King

Gerard's Suggestion

"You could cut this into individual steaks, and thread them onto a metal skewer in 'C' shapes, which is how they are traditionally cooked. Or barbeque whole and add a delicious chimichurri sauce when cooked. "

Grass-Fed Picanha Steak

5.0
Pasture fed
Heritage breed
Small Suffolk farm

So full of flavour, this Brazilian steak packs a punch and is really good value

£39.00
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Shipping calculated at checkout.

Why you will love our Grass-Fed Picanha Steak...

  • Great sharing steak for flame cooking 
  • Wonderful flavour
  • Rich marbling 

The Picanha steak - or 'rump cap' - is a Brazilian cut that works beautifully cooked over flame. It's absolutely bursting with flavour thanks to its high level of marbling and thick one-sided strip of creamy fat, which bastes the meat so well while cooking. 

Traditionally a prize cut in Brazil (where they often skewer it in one piece when cooking on a fire - easy to try at home!) it is really great value: one steak will feed up to four people. It'll also cook well in a pan or on a griddle if the weather isn't up to scratch.

We always dry-hang our grass-fed, traditional-breed cattle for a minimum of five weeks to lock in the exceptional flavour or our Suffolk beef - which comes from free-roaming native breed cattle that are 100% grass-fed on meadows and pasture at one of our outstanding small, local farms.

A typical picanha steak should serve 4-6 people

Gerard King

Gerard's Suggestion

"You could cut this into individual steaks, and thread them onto a metal skewer in 'C' shapes, which is how they are traditionally cooked. Or barbeque whole and add a delicious chimichurri sauce when cooked. "

Want to know more?

Our beef comes from trusted local Suffolk farms, carefully selected for their dedication to quality and sustainable practices. We work closely with farmers like Emily Winter, who slowly matures her 100% grass-fed Lincoln Red herd at Darrow Farm to produce exceptional beef, and the Somerleyton Estate, known for its regeneratively raised Welsh Black and Highland cattle. We are also proud to partner with Natasha Mann, whose award-winning Lincoln Reds graze by the River Alde’s lush meadows, yielding beautifully marbled, rich, and tender beef. Receiving whole carcasses allows us to hang the meat for 4 - 8 weeks (or more by request), ensuring superior flavour and texture.

What our customers say