Title: Galician Picanha (2.4Kg) Product Type: Food Items Description: Galician Picanha, also known as rump cap, is a prized meat joint inspired by Brazilian and Argentinian butchery. In contrast to a British butcher who would typically turn the rump cap into rump steaks with little fat covering, in South America the thick fat covering the joint is left on to enhance the flavour. Our Picanha comes from retired Frisona dairy cows between 6 and 8 years old. This ageing process allows for more natural grass-fed marbling, resulting in a unique and distinct flavour comparable to that of genetically optimised grain-fed US, Japanese and Wagyu beef. The older cows have a higher percentage of fat content, leading to more marbling and a superior taste. Each Galician Picanha joint is dry-aged for up to 20 days to further concentrate the flavour and ensure melting tenderness. How to Cook a Galician Picanha Joint? This versatile cut is an outstanding all-year-round choice for any occasion. For best results, cook it on a high heat to sear the outside while keeping the inside tender and juicy. A popular method is to grill it on a barbecue or broil it in the oven. Once cooked, let it rest for a few minutes before slicing against the grain to serve.
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