Wagyu Chilean Beef Picanha Steaks | ±200g x 2

Regular price: £35.00
Regular price: ~~£35.00~~
Sale price: £35.00

Tax included.

2 Serve

Chile Origin

Grain-finished, 500 days Feed

BBQ, Skewers, Pan Best for

Description

Picanha is the cap of the rump. It is a triangular muscle under a thick layer of fat, and in Brazil it is the cut that matters most. Traditionally the cap is cut into thick steaks with the grain, so each steak can be sliced across the grain at the table. The fat stays on and bastes the meat as it renders.

Ours is cut from Chilean Wagyu, grain-finished for 500 days. The rump shows less marbling than the ribeye or striploin. It makes up for it with a deeper, beefier flavour, and the fat running through the muscle keeps it tender.

Mollendo F1 Wagyu beef (50% Wagyu, 50% Black Angus)
Reared in the VIII and X Regions in Southern Chile
Cut in-house by our own butchers
2 steaks of ±200g
Serves 2
Frozen

Cooking Instructions

Chilean Wagyu Picanha Steaks - Pan or Barbecue

±200g x 2. Serves 2. Defrost 7–8 hours. Around 7 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 30 to 40 minutes before cooking. A cold core gives you a grey band under the crust.

3. Score the fat cap, do not trim it
The layer of fat on one side is the whole point of picanha. Score it in a crosshatch, through the fat but never into the meat, and salt it heavily. Pat the rest of the steak dry and season with fine sea salt.

4. Start fat side down, in a cold pan
Lay the steaks fat side down in a dry pan, then turn the heat on. Starting cold lets the fat render slowly rather than scorch. Give it 3 to 4 minutes, until the cap is golden and the pan is slick with fat. No oil is needed. Wagyu fat renders fast and will give you plenty.

5. Sear the faces
Turn the heat to high. 2 minutes a side in the rendered fat, turning once. Pour off some fat if the pan starts to smoke hard.

6. Pull at 52°C
Medium rare. The Wagyu marbling melts through the muscle at this temperature. Past medium the fat runs out and the rump fibres tighten.

7. Rest
6 minutes on a warm plate or a rack. Do not cover tightly. Steam softens the crust.

8. Slice across the grain
Picanha steaks are cut with the grain, so the fibres run across the steak. Slice across them at 1cm, taking a strip of the crisp fat cap with every slice. Coarse salt is the traditional finish.

Optional: melt a flavoured butter over the rested steaks rather than cooking them in it. Chimichurri also suits this cut.

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.

What is the difference between picanha and rump steak?

Picanha is the cap that sits on top of the rump, with its own layer of fat. A rump steak is cut from the larger muscles underneath. The cap is finer-grained and more tender, and it keeps its fat on, which renders and bastes the meat as it cooks. In the UK it is usually left on the rump or trimmed off. In Brazil it is cut and sold separately.

Can I cook it on skewers, churrasco-style?

Yes, that is how picanha is cooked in Brazil. Fold each steak into a C shape with the fat on the outside, and push a skewer through it. Salt it with coarse salt and cook it over hot coals, turning often. Carve thin slices off the outside as it colours, and put the rest back on the heat.

Why is there so much fat on one side?

That is the fat cap, and it is what defines picanha. Leave it on. It protects the meat during cooking, renders into the pan, and crisps at the edge. Trimmed, it is just a lean rump steak.

Is it the same as tri-tip?

No. Tri-tip, or maminha, is the triangular muscle at the bottom of the rump. Picanha is the cap at the top. Both are cuts from the rump, but tri-tip is leaner, with no fat cap and a grain that changes direction across the muscle.

Why Chile?

Nestled in the Southern part of Chile, the Los Lagos Region is a picturesque blend of crystalline lakes, dense forests and snow-capped volcanoes. This part of the country is also renowned for its vibrant indigenous heritage, with Mapuche communities preserving their traditions amidst the breathtaking scenery. The lush landscapes and rich wildlife are the perfect backdrop to the rearing of the renowned Mollendo F1 Wagyu.