Perhaps the best loved cut in South America, and named as such, 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, our 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.
