WHAT IS GALICIAN PICANHA? Also known as rump cap, our Galician Picanha is inspired by Brazilian and Argentinian butchery where the rump cap is one of the most sought-after meat joints. A British butcher would soon turn the rump cap into rump steaks with little fat covering. In South America it's a different story, where the thick fat covering the joint is left on, to offer a supreme flavour. Our Picanha comes from retired Frisona dairy cows between 6 and 8 years old. This type of ageing allows more natural grass-fed marbling of the beef so that its comparable to the marbling of genetically optimised grain-fed US, Japanese and generic Wagyu beef. These older cows are chubbier animals, have a higher percentage fat content and as such have more marbling, giving these beef steaks a distinct and unique flavour. Our Galician Picanha joints are all dry-aged for up to 20 days to concentrate the flavour and ensure melting tenderness. HOW TO COOK A GALICIAN PICANHA JOINT? An outstanding all year-round Galician meat joint, when cooked correctly - either in the oven or on the BBQ - the Picanha Joint has no match for flavour. Be sure to massage the joint with flakes of sea salt and plenty of cracked black pepper, before placing on the BBQ or in the oven to reach a minimum temperature of 56°C. This Brazilian favourite is sublime served with Chimichurri Sauce. HOW WILL I RECEIVE MY GALICIAN STEAK? You will receive one frozen Galician Picanha vac pac delivered on ice pads. If you are not using the joint straight away, store in the freezer. PLEASE NOTE THAT WE SOURCE THIS PRODUCT IN VARIABLE WEIGHT PACKS, SO EXPECT A WEIGHT VARIATION OF APPROXIMATELY 200G +/- ON YOUR GALICIAN PICANHA.
Visit Product Page
