Native Breed Beef Picanha Steaks – 2 x 14oz
Native breed, dry aged Picanha steaks.
These steaks have been dry aged for a minimum of 28 days using Himalayan rock salt to withdraw moisture and enhance flavour and texture. They are a great favourite in Argentina when cooked over fire coated in rock salt.
Our picanha steaks are from grass fed, native breed beef from farms in North Yorkshire. The breeds we choose vary from time to time depending on what’s available from the farms. If you would like to try a specific breed, please get in touch or join our SteakHolder Group.
Our butchers tips
Buy picanha steak online from Grid Iron meat and let a bit of South American magic into your life.
Picanha steak is one of those cuts that seems to be on trend at the moment, particularly if you’re into craft beer and growing a dense beard. The steak is cut from the rump cap (a triangular piece of meat that sits on top of the rump).
Although the name is from Latin America this cut is British native breed beef at its most flavoursome. Our picanha is from North Yorkshire grass fed beef, we age it with Himalayan rock salt for at least 28 days to bring out the flavour and tenderise the meat.
In South America, particularly in Brazil, where picanha is a highly prized cut, the fat is left on while cooking, in order to lock in juiciness and impart additional flavor into the meat. We would encourage you to do the same, you won’t be disappointed. If you want to remove the fat, though goodness knows why you would, do so after you’ve cooked it.
Probably the best way to cook is to treat it like a rump steak, cooking at high temperature and then finishing in the oven.
Get a cast iron frying pan to a very hot temperature. Depending on the thickness of the steak, cook for three minutes on each side then transfer to a baking tray and finish in a hot oven for 10–15 minutes. If you want to continue cooking in the pan, try 5 minutes for a steak that’s around 4-5 cm thick. Finishing in the oven tends to give a more tender result for rump steaks.
Resting is the final, crucial step for perfection. Give it ten minutes. Once the steak is rested, slice and serve with a drizzle of sauce.
You might like to give picanha roasts a go as an alternative small roasting joint.
We prepare your order in our butchery on the day before delivery to ensure that everything reaches you in the best condition.
UK MAINLAND DELIVERIES
We deliver on a next day service throughout the UK mainland (please see below for restrictions). Your order is shipped in an insulated box.
Our delivery service allows you to pick a delivery date in advance when you reach the checkout. We are currently trying to restrict our delivery days to Wednesday, Thursday & Friday to enable us to plan efficiently. If you prefer a different day please get in touch and we’ll do our very best to help.
Delivery is free on orders over £45.
Unfortunately we are unable, currently, to provide a delivery service to some areas in Scotland. This is due to the time sensitive nature of our products which must be delivered in 24 hours. These are:
Scottish Mainland – AB30, AB33-AB36, DD8, DD9, FK16
Scottish Highlands – AB37-AB38, AB42-AB45, AB53-AB56, IV21-IV24, IV26-IV28, IV40, IV52-IV54, KW1-KW14, PA36, PA40, PH30-PH33, PH34-PH41
Scottish Offshore – HS1-HS9, IV41-IV51, IV54-IV56, KA27-KA28, KW15-KW17, PA20, PA41-PA49, PA62-PA76, PH42-PH44, ZE1-ZE3 – Northern Ireland
FREE LOCAL DELIVERY ON ORDERS OVER £25
WE’RE NOW OFFERING FREE DELIVERY IN CERTAIN POST CODE AREAS AROUND SKIPTON, ILKLEY, OTLEY, HARROGATE, RIPON, PATELY BRIDGE AND GRASSINGTON.
The post codes included are the following: HG1, HG2, HG3, HG4, LS21, LS29, BD20, BD23.
When you get to the checkout and enter your delivery address, you should automatically qualify for this option. If this doesn’t happen, please let us know.
Our delivery days will be Thursday & Friday each week. Please select the day you would prefer, we’ll be in touch if there’s a problem. If you need something on a different day, please get in touch and we’ll do our very best to help.