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 r/efer 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.