Aberdeen Angus Whole Picanha

Our butchers tips

The whole picanha, also known as the rump cap or sirloin cap, is a revered cut of beef, especially when sourced from Aberdeen Angus cattle. This cut is celebrated for its rich flavour, tenderness, and juicy texture, making it a standout choice for both everyday meals and special occasions.

Quality and Taste

Aberdeen Angus cattle are known for their superior marbling and rich meat quality. The whole picanha benefits greatly from the breed’s genetics and the traditional farming practices of North Yorkshire. The lush pastures of the region contribute to the unique taste profile of the meat, which is robust and full-bodied. The fat cap on the picanha renders beautifully during cooking, imparting a deep, savoury flavour to the meat.

Cooking Tips

The whole picanha is versatile and can be cooked using various methods, each bringing out different aspects of its flavour and texture:

• Grilling: Grilling the whole picanha is one of the most popular methods, especially in Brazilian cuisine. It’s typically cooked over high heat, fat-side down initially to render the fat, then flipped to cook the meat. Slice it against the grain for maximum tenderness.
• Roasting: Roasting the picanha in the oven is another excellent method. Start by searing it fat-side down in a hot pan to develop a crust, then transfer it to the oven to finish cooking. Use a meat thermometer to ensure it reaches the desired level of doneness.
• Skewering and Rotisserie: For a traditional Brazilian-style barbecue, cut the picanha into thick slices, fold them into a C shape, and skewer them. Cook on a rotisserie or grill, turning occasionally until evenly cooked.

Meat the Breed

Aberdeen Angus cattle, often simply known as Angus, are a prominent breed in North Yorkshire, valued for their exceptional meat quality. Originating from Scotland, these cattle have become a staple in many North Yorkshire farms, contributing significantly to the region’s reputation for premium beef.

History and Characteristics

The Aberdeen Angus breed traces its roots back to the early 19th century in the counties of Aberdeenshire and Angus in Scotland. They are known for their distinctive black (and occasionally red) coats, polled heads (naturally hornless), and robust build. These characteristics make them well-suited to the varied terrain and weather conditions of North Yorkshire.

Adaptability to North Yorkshire

North Yorkshire’s diverse landscapes, from the rolling hills of the Yorkshire Dales to the rugged moorlands, provide an excellent environment for rearing Aberdeen Angus cattle. The breed’s hardiness and ability to thrive on natural pastures align perfectly with the traditional farming practices of the region. Many farms in North Yorkshire emphasize sustainable and ethical farming methods, allowing Angus cattle to graze freely, which in turn enhances the quality of the meat.

Meat Quality

Aberdeen Angus beef is renowned for its marbling, tenderness, and rich taste. The meat is finely textured, leading to a juicy and flavour-rich experience that is highly sought after by chefs and consumers alike. This superior quality is attributed to the cattle’s genetics and the natural grazing they enjoy in North Yorkshire.

Farming Practices

In North Yorkshire, farmers pay meticulous attention to the welfare of their Aberdeen Angus cattle. Emphasis is placed on maintaining high standards of animal health and well-being, with practices such as rotational grazing, natural feeding regimes, and regular health checks. This commitment ensures that the cattle lead healthy lives and produce top-quality meat.

Economic and Cultural Impact

Aberdeen Angus cattle play a significant role in the local economy of North Yorkshire. The breed supports many small to medium-sized farms, contributing to rural employment and the preservation of traditional farming techniques. Additionally, Angus beef has become a key element in the region’s gastronomic identity, attracting food enthusiasts and supporting local businesses.

Nutritional Benefits

Aberdeen Angus beef is not only prized for its taste but also for its nutritional benefits. It is a rich source of high-quality protein, essential vitamins such as B12 and B6, and minerals like zinc and iron. These nutrients are crucial for maintaining muscle health, supporting the immune system, and promoting overall well-being.