Wagyu British Beef Whole Rump Cap Picanha | ±2.6kg

Regular price: £119.00
Regular price: ~~£119.00~~
Sale price: £119.00

Tax included.

10 to 12 Serve

Moderate Marbling

Yorkshire Origin

Olive-Fed Feed

Chilled Delivered

Description

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.

Freedown Hills F1 Wagyu beef (50% Wagyu - 50% Holstein)
Reared in Yorkshire, UK
Olive-fed
±2.6kg, £45.77/kg
Serves up to 10 people
Chilled

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.

Cooking Instructions

Wagyu Picanha - Two Methods

±2.6kg, delivered chilled. Serves 10 to 12. Roast it whole, or cut it for the barbecue.

1. Straight from the fridge
Your picanha arrives chilled, not frozen. Keep it in its unopened vacuum pack at 0-4°C and use it by the date on the label. If you have frozen it yourself, thaw it in the fridge in its pack, allowing 30 to 32 hours.

2. Never trim the fat cap
The thick layer of fat on top is the whole point of this cut. Score it in a crosshatch, cutting through the fat but never into the meat, and salt it heavily. As the picanha cooks the cap renders down and bastes the meat beneath it.

Method A - Roast it whole (for a Sunday, with the trimmings)

3. Salt the scored cap generously and leave it uncovered on a rack in the fridge overnight if you can. Out of the fridge one hour before cooking.

4. Heat the oven to 110°C. Set the picanha fat side up on a rack over a tray and cook until the centre reaches 48°C. Allow roughly 35 to 40 minutes per kilo, but go by the probe and not the clock.

5. Rest 15 minutes, then turn the oven to 240°C and return it for 10 to 12 minutes, until the fat cap is crisp and blistered. Pull at 52°C.

6. Rest a further 20 minutes, then carve across the grain at 1cm, taking a strip of the fat cap with every slice. The corners come out more done than the middle, which suits a table with different tastes.

Method B - Brazilian style, on the barbecue (the churrasco treatment)

3. Cut the picanha into thick steaks of around 3cm, slicing with the grain rather than across it. This feels wrong and it is correct. The carving comes later.

4. Bend each steak into a C shape, fat cap on the outside, and push it onto a long skewer. Salt heavily with coarse salt.

5. Grill over direct heat, turning often, fat side down first so it renders and flares. 10 to 12 minutes for medium rare, or until the fat is crisp.

6. Carve thin slices off the outside of the skewer as it cooks, then return it to the heat. Each slice comes away across the grain, which is why the steaks were cut with it.

Coarse salt is the only seasoning it needs. Picanha is traditionally cooked with nothing else at all. Chimichurri alongside, if you want it.

Ingredients

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.

Nutritional Information

Typical values	Per 100g
Energy	—
Fat	—
of which saturated	—
Carbohydrate	—
of which sugars	—
Fibre	—
Protein	—
Salt	—

Storage

If chilled
Keep refrigerated at 0-4°C in its unopened vacuum pack and use by the date on the label. You can freeze it unopened at any point up to that date - at -18°C or below it will keep well for up to 12 months.

If frozen
Keep frozen at -18°C until needed. Use by the date on the pack.
Defrost in the fridge, in its packaging, allow 30-32 hours. Never defrost at room temperature or in a microwave.
Once opened or defrosted, keep refrigerated at 0-4°C and use within 24 hours. Do not refreeze once thawed.
A faint metallic smell on first opening the pack is normal for vacuum-packed beef and will disperse within a few minutes in open air.

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.

Born & Raised in Yorkshire

Scurf Dyke Farm sits on the south-eastern edge of the Yorkshire Wolds, a few miles from the North Sea. This is where our British Freedown Hills F1 Wagyu are raised, on lush pasture, then slowly transitioned onto farm-grown grains, cereals, and locally sourced olive pieces. Rolling hills, clean air, and unhurried rearing. Quintessentially British, unmistakably Wagyu.

5 stars: 3 (100%)
4 stars: 0 (0%)
3 stars: 0 (0%)
2 stars: 0 (0%)
1 star: 0 (0%)

Incredible

Incredible

Thank you, Thomas! We're delighted you enjoyed the Wagyu British Beef. Looking forward to serving you again.

Absolutely incredible!!

Absolutely incredible, especially on the BBQ! I’m literally hooked. Always delivered on time and never disappoints. Thanks to all at Meat me at home.

Thank you Izzet for your great review! The BBQ is the best cooking option for the picanha. We are very happy you enjoyed our olive-fed wagyu and look forward to serving you again soon.

Top notch, would definitely buy again

Top notch, would definitely buy again.

Thank you, Max! We're delighted to hear you enjoyed our olive-fed British wagyu picanha. We look forward to serving you again soon.