Waguy British Beef Whole Rump Cap Picanha | ±1.7kg
- Regular price
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£68.00 - Regular price
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- Sale price
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£68.00
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WAGYU EXPERT
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Product Description
- Freedown Hills F1 Wagyu Beef Holstein Cross
- Reared in Yorkshire England
- ±1.7kg; £40/kg
- Fresh
Whole Freedown Hills Olive Fed Wagyu Beef Rump Cap Picanha
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 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. 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.
Cooking Tips For Steaks
- For frozen steaks, thaw overnight in the fridge.
- Bring the steak to room temperature 20 minutes before cooking (time will vary depending on thickness).
- Pat dry
- We don't recommend any seasonning for Japanese Wagyu as well as other Wagyu Beef as all the flavours are in the fat.
- Don't cook Wagyu on a grill as you will loose all the fat.
- Get your skillet smoking hot before putting the steak in.
- Cook the steak on either side for about 2 minutes depending on thickness or until the meat is forming a stunning golden crust to it.
- Except for Japanese Wagyu, half way through cooking, we like basting it with unsalted butter and a few branches of fresh thym.
- Remove from the heat and let it rest for 5 to 10 minutes under aluminum foil as it will allow juices to reabsorb into the meat and the fibres to relax. This is where the magic operates.
- Once cooked, you can then season your meat with some Blackthorn Scottish Salt or freshly grinded pepper.
Delivery
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Waguy British Beef Whole Rump Cap Picanha | ±1.7kg
- Regular price
-
£68.00 - Regular price
-
- Sale price
-
£68.00
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.