FRESH, NOT FROZEN
DELIVERY FREE OVER £50
PICK DELIVERY DATE AT CHECKOUT
FROM LOCAL FARMS
FRESH, NOT FROZEN
DELIVERY FREE OVER £50
PICK DELIVERY DATE AT CHECKOUT
FROM LOCAL FARMS
A favourite of Argentinian & Brazilian BBQ & flame cooking, this cut is much sought after. From the top of the rump and with a layer of fat, this joint is moist, tender and full of flavour when treated properly. Salt ageing adds to the tenderness and flavour.
£55.50
Out of stock
The picanha or rump cap is a wonderful, but less well known cut here in the UK. The fat from the top, when cooked properly, bastes the meat and adds rich depth of flavour to the meat during cooking. A highly prized cut in Argentina and Brazil, it is commonly barbecued on spits over flame.
The picanha is not as tender as some cuts, but cooked correctly and carved properly, it can be as tender as any other steak and is full of flavour.
Preheat the barbecue with a lid to 250°C.
Sprinkle sea salt all over the picanha and place it fat-side down on the barbecue. Close the lid and alter the vents to reach a steady 150°C.
Every few minutes, flip the joint and cook until the internal temperature reaches 55°C then rest for 10-15 minutes before carving across the grain.
Preheat the oven to 120°C
Score the fat side of the in a diagonal pattern and sprinkle with sea salt.
Add 2 tablespoons of beef dripping to a skillet and heat to smoking point.
Lay the picanha in the hot pan fat-side down. Turn down the heat a little and cook slowly to render the fat and brown it.
As you cook, fat will be released into the pan if this gets too much drain some off, reserving until later, then continue to cook until well browned and crisp, for about about 8-10 minutes.
Turn the picanha over, add some of the reserved fat and baste. Cook until browned on the underside.
Transfer to an ovenproof dish. Cook in the preheated oven for 10 minutes.
Remove and rest for 10–15 minutes.
Carve against the grain.
For best results, serve no more than medium-rare – 63°C after resting.
The picanha or rump cap is a wonderful, but less well known cut here in the UK. The fat from the top, when cooked properly, bastes the meat and adds rich depth of flavour to the meat during cooking. A highly prized cut in Argentina and Brazil, it is commonly barbecued on spits over flame.
The picanha is not as tender as some cuts, but cooked correctly and carved properly, it can be as tender as any other steak and is full of flavour.
Preheat the barbecue with a lid to 250°C.
Sprinkle sea salt all over the picanha and place it fat-side down on the barbecue. Close the lid and alter the vents to reach a steady 150°C.
Every few minutes, flip the joint and cook until the internal temperature reaches 55°C then rest for 10-15 minutes before carving across the grain.
Preheat the oven to 120°C
Score the fat side of the in a diagonal pattern and sprinkle with sea salt.
Add 2 tablespoons of beef dripping to a skillet and heat to smoking point.
Lay the picanha in the hot pan fat-side down. Turn down the heat a little and cook slowly to render the fat and brown it.
As you cook, fat will be released into the pan if this gets too much drain some off, reserving until later, then continue to cook until well browned and crisp, for about about 8-10 minutes.
Turn the picanha over, add some of the reserved fat and baste. Cook until browned on the underside.
Transfer to an ovenproof dish. Cook in the preheated oven for 10 minutes.
Remove and rest for 10–15 minutes.
Carve against the grain.
For best results, serve no more than medium-rare – 63°C after resting.
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.
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
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.
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