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Herford Whole Picanha – 1kg

28-day salt-aged Hereford Picanha

The Hereford beef whole picanha is a cut that marries British quality with Brazilian tradition. Its robust flavour, tender texture, and impressive marbling make it a standout choice for grilling and roasting.

The 35-day salt-ageing period intensifies this effect by drawing out excess moisture and breaking down the meat’s fibres, resulting in an exceptionally tender and flavour-rich steak. Perfect for BBQ grilling, this aged Hereford rump steak delivers a remarkable depth of flavour, making it a choice for connoisseurs seeking the ultimate in steak quality.

£33.00

Out of stock

Approximate Weight: 800g

Related Recipes from The Grid Iron Gourmet

Recipes for this coming soon

Hereford Beef Whole Picanha: A Brazilian Delight with British Quality

The Picanha Cut

The picanha, also known as the rump cap or coulotte, is a distinctive cut popular in Brazilian cuisine. It is taken from the top of the rump, sitting on a layer of fat that covers the meat. This fat cap is crucial for the flavour and juiciness of the picanha. When cooked properly, the fat renders down, basting the meat and infusing it with rich, beefy flavours.

Characteristics

Hereford beef whole picanha is particularly prized for its marbling and tenderness. The cut is known for its robust flavour and succulent texture. The fat cap ensures that the meat remains moist cooking, making it a favourite for grilling and roasting.

Cooking Tips

To make the most of your Hereford picanha, follow these cooking tips:

  1. Preparation: Score the fat cap lightly to help it render down during cooking. Season the meat generously with coarse salt. Some prefer to add freshly ground black pepper and a touch of garlic powder.
  2. Grilling: This is the traditional method. Grill the picanha over high heat, starting fat-side down. Sear the fat until it is crispy and golden, then turn the meat and grill each side until it reaches your desired level of doneness. For medium-rare, aim for an internal temperature of 54-57°C (130-135°F).
  3. Oven Roasting: Preheat your oven to 200°C (392°F). Sear the picanha in a hot pan, fat-side down, until the fat is rendered and crispy. Then, transfer the meat to the oven and roast for about 30-40 minutes, or until it reaches your preferred doneness.
  4. Resting: Let the meat rest for at least 10 minutes before slicing. This allows the juices to redistribute, ensuring a juicy and tender bite.

Serving Suggestions

Picanha is often served sliced thinly against the grain. Here are some traditional and delicious accompaniments:

  • Chimichurri Sauce: A vibrant blend of parsley, garlic, olive oil, and vinegar that complements the rich beef.
  • Sides: Grilled vegetables, fresh salads, or classic Brazilian sides like rice and black beans.

Nutritional Information

Hereford beef picanha is a nutritious option, providing high-quality protein essential for muscle growth and repair. It is also a good source of iron, zinc, and B vitamins, particularly B12, which are vital for maintaining energy levels and supporting overall health.

Perfect for Special Diets

The picanha is an excellent choice for those following high-protein or low-carb diets, such as paleo or ketogenic diets. Its rich flavour and satisfying texture make it a favourite for meat lovers who are looking to enjoy a premium beef experience without overindulgence in fat

A little about Hereford Beef

A breed renowned for its exceptional meat quality. Originating from Herefordshire, England, in the 18th century, Hereford cattle are now raised globally, valued for their efficient feed conversion, adaptability, and docility. Hereford beef is particularly prized for its marbling, tenderness, and rich taste, characteristics that make it a preferred choice among chefs and steak enthusiasts.

Key Qualities of Hereford Beef Steaks:

  • Marbling: Hereford beef has a noticeable amount of intramuscular fat, or marbling, which melts during cooking, adding to the steak’s juiciness and flavour.
  • Tenderness: The beef is known for its soft texture, making it a pleasure to eat. Proper aging of the meat further enhances this tenderness.
  • Flavour: Hereford beef steaks have a distinct, full-bodied taste, attributed to the cattle’s diet and genetics. The beef’s rich flavour profile stands out even with minimal seasoning.

Cooking Hereford Beef Steaks:

  • Seasoning: Given its natural flavour, Hereford beef steaks require minimal seasoning — often just salt and pepper.
  • Cooking Method: Grilling or pan-searing at high temperatures is ideal for achieving a caramelised crust while keeping the interior juicy and tender.
  • Resting: Allow the steak to rest after cooking and before slicing to ensure the juices redistribute throughout the meat, enhancing its flavour and tenderness.

Ethical and Sustainable Farming:

Our North Yorkshire Hereford cattle farmers prioritise sustainable and ethical farming practices, focusing on animal welfare, pasture management, and environmentally friendly farming techniques. These practices not only contribute to the high quality of Hereford beef but also support sustainable agriculture.

Hereford beef steaks are a premium choice for those seeking exceptional quality and taste in their beef. Whether enjoyed in a fine dining establishment or cooked at home, Hereford beef offers a superior steak experience.

Order by Midnight for next day dispatch.

Free Delivery over £50. 

Choose your delivery date.

Our butchers tips

Hereford Beef Whole Picanha: A Brazilian Delight with British Quality

The Picanha Cut

The picanha, also known as the rump cap or coulotte, is a distinctive cut popular in Brazilian cuisine. It is taken from the top of the rump, sitting on a layer of fat that covers the meat. This fat cap is crucial for the flavour and juiciness of the picanha. When cooked properly, the fat renders down, basting the meat and infusing it with rich, beefy flavours.

Characteristics

Hereford beef whole picanha is particularly prized for its marbling and tenderness. The cut is known for its robust flavour and succulent texture. The fat cap ensures that the meat remains moist cooking, making it a favourite for grilling and roasting.

Cooking Tips

To make the most of your Hereford picanha, follow these cooking tips:

  1. Preparation: Score the fat cap lightly to help it render down during cooking. Season the meat generously with coarse salt. Some prefer to add freshly ground black pepper and a touch of garlic powder.
  2. Grilling: This is the traditional method. Grill the picanha over high heat, starting fat-side down. Sear the fat until it is crispy and golden, then turn the meat and grill each side until it reaches your desired level of doneness. For medium-rare, aim for an internal temperature of 54-57°C (130-135°F).
  3. Oven Roasting: Preheat your oven to 200°C (392°F). Sear the picanha in a hot pan, fat-side down, until the fat is rendered and crispy. Then, transfer the meat to the oven and roast for about 30-40 minutes, or until it reaches your preferred doneness.
  4. Resting: Let the meat rest for at least 10 minutes before slicing. This allows the juices to redistribute, ensuring a juicy and tender bite.

Serving Suggestions

Picanha is often served sliced thinly against the grain. Here are some traditional and delicious accompaniments:

  • Chimichurri Sauce: A vibrant blend of parsley, garlic, olive oil, and vinegar that complements the rich beef.
  • Sides: Grilled vegetables, fresh salads, or classic Brazilian sides like rice and black beans.

Nutritional Information

Hereford beef picanha is a nutritious option, providing high-quality protein essential for muscle growth and repair. It is also a good source of iron, zinc, and B vitamins, particularly B12, which are vital for maintaining energy levels and supporting overall health.

Perfect for Special Diets

The picanha is an excellent choice for those following high-protein or low-carb diets, such as paleo or ketogenic diets. Its rich flavour and satisfying texture make it a favourite for meat lovers who are looking to enjoy a premium beef experience without overindulgence in fat

A little about Hereford Beef

A breed renowned for its exceptional meat quality. Originating from Herefordshire, England, in the 18th century, Hereford cattle are now raised globally, valued for their efficient feed conversion, adaptability, and docility. Hereford beef is particularly prized for its marbling, tenderness, and rich taste, characteristics that make it a preferred choice among chefs and steak enthusiasts.

Key Qualities of Hereford Beef Steaks:

  • Marbling: Hereford beef has a noticeable amount of intramuscular fat, or marbling, which melts during cooking, adding to the steak’s juiciness and flavour.
  • Tenderness: The beef is known for its soft texture, making it a pleasure to eat. Proper aging of the meat further enhances this tenderness.
  • Flavour: Hereford beef steaks have a distinct, full-bodied taste, attributed to the cattle’s diet and genetics. The beef’s rich flavour profile stands out even with minimal seasoning.

Cooking Hereford Beef Steaks:

  • Seasoning: Given its natural flavour, Hereford beef steaks require minimal seasoning — often just salt and pepper.
  • Cooking Method: Grilling or pan-searing at high temperatures is ideal for achieving a caramelised crust while keeping the interior juicy and tender.
  • Resting: Allow the steak to rest after cooking and before slicing to ensure the juices redistribute throughout the meat, enhancing its flavour and tenderness.

Ethical and Sustainable Farming:

Our North Yorkshire Hereford cattle farmers prioritise sustainable and ethical farming practices, focusing on animal welfare, pasture management, and environmentally friendly farming techniques. These practices not only contribute to the high quality of Hereford beef but also support sustainable agriculture.

Hereford beef steaks are a premium choice for those seeking exceptional quality and taste in their beef. Whether enjoyed in a fine dining establishment or cooked at home, Hereford beef offers a superior steak experience.

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. Our delivery days are Tuesday to Friday.

We use a courier service. They will notify you on the morning of delivery with an estimated time for delivery.

Delivery is free on orders over £50. (under £50 = £12.95) Sorry This is due to the cost involved in our chilled packaging and courier cost.

 

Restricted Areas

WE PROVIDE A TWO DAY SERVICE TO THE FOLLOWING AREAS. THIS IS NOT SUITABLE IN VERY HOT WEATHER 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 – WE ARE UNABLE TO SHIP TO NORTHERN IRELAND AT THE MOMENT

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.

Grid Iron Company

Grid Iron Meat is part of The Grid Iron Company Ltd.

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