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British Whole Wagyu Rump Cap Picanha - Fresh

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£68.00
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£68.00
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  • WAGYU EXPERT

  • EXCLUSIVE IMPORTER

  • FRESH

Product Description
  • Freedown Hills F1 Wagyu Holstein Cross
  • Reared in Yorkshire England
  • ±1.7kg; £40/kg
  • Fresh

Whole Freedown Hills Olive Fed Wagyu Rump Cap Picanha 

Wagyu Picanha gained much popularity in South America and then in the barbecuing community. A Picanha is the cap of the Rump, with an unctuous cap of fat sitting atop the marbled meat underneath. It Provides the equilibrium between traditional buttery long-lasting finishes found with Japanese Wagyu and the more beefy, iron flavours of Grass-fed UK beef. The olive feed creates an umami taste to the beef, a sumptuous savoury flavour adding depth and richness. 

The name Picanha comes from the pole that farmers used for herding cattle in the Iberian Peninsula prior to colonising Brazil. Over time the name has been used to refer to the branding tool, and then the area where the cattle were marked. Picanha can be put straight on a barbecue or covered liberally in salt and roasted for 25 minutes, carved and served. It is a fantastic piece of meat for a family roast because of its shape, which allows you to get some more well-done bits from the corners to the rarer slices that come from the middle. When roasted the meat puffs up, allowing the umami flavour from the marbling to baste the meat. Sublime every time you cook it. 

With a similar taste to that of a Striploin, it is tender and juicy with the layer of fat covering it aiding to retain all the fantastic flavour. You can either cut the Picanha into thick inch steaks, or roast as a whole. We think there is nothing better than roasting and serving with Yorkshire puddings, honey roasted carrots and parsnips and creamy mash potato. 

Cooking Tips For Steaks

- For frozen steaks, thaw overnight in the fridge.
- Bring the steak to room temperature 20 minutes before cooking
- Pat dry
- Season the steak generously with table salt and a little olive oil (or other high-heat cooking oils). This helps form that amazing crust we all know and love about great steaks.
- Get your skillet smoking hot before putting the steak in.
- Cook the steak on either side for 2-4 minutes or until the meat is forming a stunning golden crust to it.
- Half way through cooking, we like basting it with butter and a few branches of fresh thym.
- Remove from the heat and let it rest for 5-10 minutes under aluminum foil as it will allow juices to reabsorb into the meat and the fibres to relax.

Delivery

Weekday FREE on orders over £50 (£5.95 on smaller orders)
Saturday FREE on orders over £80 (£9.95 on smaller orders)
Same Day Delivery (London only) COMING SOON
British Whole Wagyu Rump Cap Picanha - Fresh
British Whole Wagyu Rump Cap Picanha - Fresh

  • UK

Nestled in bucolic Yorkshire, the Scurf Dyke Farm is the home to our very own British Freedown Hills F1 Wagyu.
Surrounded by rolling hills, verdant pastures, and quaint villages, this region epitomises the charm of the English countryside.
The farm lies on the south-eastern border of the Yorkshire Wolds with the North Sea a mere few miles to the east. Its lush fields provide most of the herd’s needs. As the cows are weaned of grass, the farm-grown grains, cereals and maize silage, combined with the locally sourced olive pieces, are introduced to their diet. The end result is an exceptional British beef adorned with remarkable umami undertones and a delicate tenderness.

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