Wagyu British Beef Whole Rump Cap Picanha | ±1.5kg

Wagyu Beef 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.

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 it as a whole. We think there is nothing better than roasting and serving with Yorkshire puddings, honey-roasted carrots and parsnips and creamy mashed potatoes. 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.

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.

We strive for precision with every hand-cut order. Please note that natural variations occur, and we maintain a weight tolerance of ±8%, which is reflected in our pricing. Should a selection fall outside this range, we will contact you directly to ensure your order meets our standards and your expectations.

Ingredients:
• 1.7kg British Wagyu rump cap (picanha)
• 2 tbsp sea salt
• 1 tbsp olive oil

1. Prepare the Meat
• Remove the picanha from the fridge 1 hour before cooking.
• Pat dry and generously season with sea salt.
• Score the fat cap lightly in a crosshatch pattern (avoid cutting into the meat).

2. Choose Your Cooking Method

Option 1: Cast Iron Pan & Oven
1. Preheat the oven to 160°C.
2. Heat a cast iron pan over medium-high heat with olive oil.
3. Sear fat side down for 5–6 minutes until crispy.
4. Flip and sear the meat side for 2 minutes.
5. Transfer to the oven and cook for 25–30 minutes (until internal temp reaches 52–54°C for medium-rare).
6. Rest for 10 minutes, then slice against the grain.

Option 2: Charcoal or Gas Grill
1. Preheat the grill to high heat (250°C).
2. Sear the fat side down for 5 minutes until crispy.
3. Flip and sear the meat side for 2 minutes.
4. Move to indirect heat and cook for 20–25 minutes (until internal temp reaches 52–54°C).
5. Rest for 10 minutes, then slice thinly against the grain.

Option 3: Skewered & Open Flame (Brazilian Style)
1. Cut the picanha into thick steaks (4–5cm wide) and fold into a “C” shape on skewers.
2. Season generously with salt and cook over an open flame, rotating frequently.
3. Cook for 15–20 minutes, basting with fat, until medium-rare.
4. Rest for 5 minutes, then slice directly from the skewer.

Serving Ideas
• Traditional Brazilian Style: Serve with farofa (toasted cassava flour) and vinaigrette (tomato, onion, and lime salsa).
• Chimichurri: Drizzle with a fresh chimichurri sauce (parsley, garlic, vinegar, and olive oil).
• Side Dishes: Pair with roasted potatoes, grilled vegetables, or a light green salad.

SHIPPING RATES (UK mainland only excl. Highlands)

Orders over £75 Express By End of Day (Tues-Sat)	FREE
Orders under £75 Express By End of Day (Tues-Sat)	£8.50
Express by 12PM - Noon (Tues-Fri) / by 1PM for Scotland	£11
Express Saturday by 12PM - Noon / by 1PM for Scotland	£22

Our delivery service covers all UK mainland addresses and is fully tracked using trusted courier DPD.
We aim to deliver all orders, excluding the Highlands & Islands, via next-day service; however, please allow up to 48 hours when placing your order in case of any courier delays.