Picanha Steak (Min 28 Day Aged)

Traditionally a Brazilian cut and sometimes referred to as rump.  The cap is very flavoursome and is forgiving to cook with. It can be cut and cooked as a roast or into steaks which are commonly skewered and cooked over coals. The fat protects the meat and becomes crisp and buttery.  It’s a wonderful and fun cut to enjoy.

We can cut or trim to your specific requirements, just pop a message or call us.

Our beef is handpicked from local farms in the heart of the rolling west Wales countryside, supporting the local economy and keeping food miles to a minimum. Our beef also carries the prestigious PGI status (Protected Geographical Indication). This means that you can be assured that the beef has been born and reared in Wales, benefitting from a fertile landscape that has been blessed with the purest of natural ingredients : clean Atlantic air, spring water, and fresh grass; coupled with traditional farming practices to produce a world class quality beef. In addition, our minimum 28-day dry maturing process enhances the concentration and saturation of the natural flavour of each animal, as well as the tenderisation of the meat texture. If you are looking for a more unique flavour, We also stock Welsh White and Belted Welsh cattle, two variants of the Ancient Cattle of Wales.