• British Beef Picanha Diced 28-Day Dry-Aged | ±300g
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British Beef Picanha Diced 28-Day Dry-Aged | ±300g

£10.00
£10.00
£10.00
Tax included.
2 Serve
North Yorkshire Origin
28 days dry-aged Ageing
Grass Feed
Native and rare breeds Breed
Description

This beef comes from North Yorkshire, from a supplier that specialises in rare-breed meat. It is dry-aged for a minimum of 28 days. Over that time it loses moisture, and the flavour concentrates.

Picanha is the rump cap, the triangular muscle that sits on top of the rump under a band of fat. Brazil made it famous. It has a fine grain and plenty of flavour, and it is tender enough to cook quickly. That sets it apart from most diced beef, which needs hours. Our butchers dice it in-house.

  • Picanha (rump cap), diced in-house
  • Origin: North Yorkshire, England
  • Dry-aged for a minimum of 28 days
  • 1 pack of ±300g
  • Frozen
Cooking Instructions

Dry-Aged Diced Picanha - Pan or Barbecue

±300g, 28 day dry-aged. Serves 2. Defrost 7–8 hours. Around 6 minutes in the pan.

1. Defrost
Move the pack from freezer to fridge. Leave it in the vacuum pack, on a plate. Allow 7 to 8 hours. Cook within 48 hours of defrosting. Do not refreeze.

2. Temper
Out of the fridge 20 minutes before cooking.

3. Dry and season
Pat every piece dry and salt generously. Twenty-eight days of ageing has already drawn moisture out of the surface, so the pieces brown sooner than fresh beef. Watch the crust rather than the clock.

4. Start fat side down, in a cold pan
Lay the pieces that carry fat, fat side down, in a dry pan and then turn the heat on. Starting cold gives the fat time to render out slowly rather than scorching. Give it 2 to 3 minutes, until the pan is slick with fat.

5. Sear
Turn the heat to high and add the rest. 1 to 2 minutes a side in the rendered fat, in batches. A crowded pan stews the meat. On a barbecue, thread the pieces onto skewers and turn every 2 minutes, 6 to 8 minutes in all.

6. Pull at 52°C
Medium rare. Picanha is cut from the rump cap, which is lean beneath its layer of fat, so it stiffens quickly past this point.

7. Rest
3 to 4 minutes on a warm plate. Do not cover tightly.

8. Serve as it is
The pieces are already bite-sized and need no carving. Coarse salt is the traditional finish and it needs nothing else. Chimichurri alongside, if you want it.
Nutritional Information
Typical values Per 100g
Energy —
Fat —
of which saturated —
Carbohydrate —
of which sugars —
Fibre —
Protein —
Salt —
Storage

Delivered frozen
Keep frozen at -18°C until needed. Use by the date on the pack.
Defrost in the fridge, in its packaging, on a plate. Allow 7-8 hours. The pack will release liquid as it thaws.
Never defrost at room temperature or in a microwave.
Once defrosted, keep at 0-4°C and cook within 2 days.
Do not refreeze once thawed.
Delivery

SHIPPING RATES (UK mainland only excl. Highlands)

 Orders over £85 Express By End of Day (Tues-Sat)  FREE
 Orders under £85 Express By End of Day (Tues-Sat)  £8.50
 Express by 1PM (Tues-Fri) / by 1PM for Scotland  £11
 Express Saturday by 1PM / 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.
FAQs
British Beef Picanha Diced 28-Day Dry-Aged | ±300g

  • UK | Scotland

North Yorkshire is livestock country and always has been. Limestone dales to the west, heather moor to the east, and the broad green vale between them: ground that has always suited grazing better than crops. The grass comes slowly here, thick with herbs and old ryegrass leys, and the cattle come on slowly with it. Cool summers, wet autumns, and no reason to hurry.

It is also where the old breeds survived. Longhorn, Belted Galloway, Dexter, Red Poll, slow-maturing cattle that most of the industry abandoned for faster commercial crosses, kept on family farms and taken to a local abattoir a few miles down the road rather than hauled the length of the country. Slow growth lays fat inside the muscle rather than around it. Twenty-eight days on the bone then draws off the water and concentrates everything else.