Wagyu Chilean Beef Whole Rump Cap Picanha | ±1.6kg

Unctuous, intensely rich flavours and creamy, tender textures all come together in this beautifully marbled Wagyu from Chile.

Highly popular in Brazil, the Picanha comes from the top of the rump and is triangular in shape with a layer of fat covering the meat. This shape means you can either roast it to serve a family or cut into steaks to grill or barbecue. This cut may not show as much marbling throughout as the ribeye, striploin and fillet but this doesn't mean it is any less flavoursome. If you decide to steak it, we strongly recommend that you make sure to cut the steaks with the grain (as opposed to across the grain). You then eat it slicing the steak across the grain to maximise tenderness.

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:
- 1.6kg Chilean Wagyu Rump Cap (Picanha)
- 2 tbsp sea salt
- 1 tbsp olive oil
- 2 tbsp unsalted butter (for pan-searing)
- 2 cloves garlic (crushed)
- 1 sprig rosemary (optional)

1. Prepare the Picanha
1. Remove the picanha from the fridge 1 hour before cooking.
2. Score the fat cap in a crisscross pattern, but do not cut into the meat.
3. Season generously with sea salt on all sides.

2. Choose Your Cooking Method

Option 1: Traditional Charcoal or Gas Grill (Best for Authentic Brazilian-Style Picanha)
1. Preheat the grill to high heat (250°C).
2. Slice the picanha into thick steaks (5cm each) or cook it whole.
3. If sliced:
- Skewer and grill over direct heat for 2 - 3 minutes per side until a golden crust forms.
- Move to indirect heat and cook until internal temp reaches 52 - 54°C for medium-rare.
4. If whole:
- Sear the fat cap first for 5 minutes over direct heat.
- Move to indirect heat and cook for 30 - 40 minutes until the internal temp is 52 - 54°C.
5. Rest for 10 minutes, then slice against the grain.

Option 2: 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 minutes, then sear the other sides for 2 minutes each.
4. Transfer to the oven and cook for 20 - 30 minutes until the internal temp reaches 52 - 54°C.
5. Rest for 10 minutes, then slice against the grain.

Option 3: Sous Vide & Sear
1. Vacuum seal the whole picanha and sous vide at 54°C for 4 hours.
2. Remove from the bag, pat dry, and sear the fat cap in a hot pan with butter for 2 minutes per side.
3. Rest for 5 minutes, then slice and serve.

Serving Ideas:
- Classic Brazilian Style: Serve with farofa (toasted cassava flour), chimichurri, and grilled vegetables.
- Steakhouse Style: Pair with roasted potatoes, asparagus, and a red wine reduction sauce.
- Casual BBQ: Serve with garlic rice, fresh salsa, and warm tortillas for steak tacos.

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.