Brazil's most celebrated steak cut. Deep flavour. Exceptional when cooked right.

Picanha is the prized rump cap, a cut revered across Latin America for its intense, beefy flavour and the distinctive fat cap that bastes the meat as it cooks. Our Picanha Steaks are sourced from grass-fed British cattle and matured for up to 35 days for supreme tenderness.

Best cooked rare to medium-rare and sliced thinly against the grain, the fat cap renders down beautifully on a hot griddle or BBQ, delivering a rich, juicy result. Serve with a zesty salsa verde for a restaurant-quality finish at home.

• Grass-fed British beef, matured up to 35 days
• 220g, serves 1
• Distinctive fat cap for self-basting flavour
• Perfect for griddle, pan, or BBQ
• Arrives frozen, ready to defrost and cook

Cooking tip: The key to a great Picanha is high heat and a short cook. Pat dry, brush with oil, and cook on a preheated griddle or pan at the highest setting — Rare: 1–1½ mins per side · Medium Rare: 2–2½ mins per side. Rest for 10 minutes before slicing thinly against the grain. This resting step is essential for tenderness.

Fat cap on or off? We recommend cooking with the fat cap on, it protects the meat and adds flavour. Score it lightly before cooking to prevent curling.

"We love the Picanha steaks, full of flavour and perfect with a simple salsa verde." — Yvette T.  |  "Truly exceptional Picanha steaks. Excellent quality of meat." — Krystyna

Cooking guidelines from defrosted: allow the defrosted meat to come to room temperature before cooking. Pat dry with kitchen paper.

Preheat a griddle or frying pan to the highest setting and brush the steaks with oil all over. Place the steaks into the pan and cook for:

Rare: 1 - 1½ minutes per side
Medium Rare: 2 - 2½ minutes per side
Turning the steak only once.

Remove the steak from the pan and place on a rack. Cover loosely with foil and leave to rest in a warm place for 10 minutes before serving.

Cooking appliances vary in performance, these are guidelines only.