Thickly-cut, perfect for for two people to share.
Perhaps the best-loved cut in South America, the Picanha is cut from the beef rump - it is in fact the cap of the rump.
A relatively small, triangular muscle with a recognisable cap of buttery fat, Picanha makes an excellent steak alternative, being deeply flavoured and tender.
Seam-butchered by our skilled team, Picanha is from small herds of traditional breed cattle reared on lush pasture in the Yorkshire countryside, dry-aged to tenderise, enhance and achieve peak eating quality.
