Taken from the rump cap, the Picanha Steak is a popular cut in Brazil and Argentina, but has recently grown in popularity here in the UK. A must try for the steak lover. Also available as a Picanha roasting joint.
The Picanha Steak is cut form the top of the Rump. Popular in Latin America, however, the cut has become increasingly popular in recent years. As a result, it is now often seen on the menu of hip and trendy restaurants.
Packed in rich flavour and tender, a great cut for any steak lover. Something a little different to the popular sirloin steak.
Cut and prepared fresh by our expert team of butchers. Therefore, you can then use your steak within a few days or freeze it to use at a later date.
Picanha Steak Cooking Tips
Allow steak to come to room temperature before cooking. Pan fry over a high heat on each side to desired cooking temperature. Equally, can be done on the BBQ, try this peak plends meat rub to add some extra flavour. Recommended cooked rare and served thinly sliced after being well rested.
Try these Brazilia style Picanha Skewers nest time you have a BBQ.