Beef Picanha Steak

The Picanha originated in Brazil as the most favoured cut for the BBQ. The Picanha can be served as steak or a small succulent beef joint. This cut of beef would also be referred to as Rump Cap, because of its position on the animal.

The Picanha is the capping muscle which runs over the tender sirloin and rump, and is usually covered with a lovely thick layer of succulent grass-fed fat. Since we at Northfield Farm discovered the great beauty of this cut, we also regularly butcher our carcass to release both The Picanha and the neighbouring super-tender Tri-tip of Rump as separate smaller joints than the English Rump steak.

Different countries have different methods of butchering their carcases, and in the South American method, the rump and sirloin of the animal are separated into their separate muscles.

The popularity of the Picanha as the ultimate Churrasco – barbeque meat has spread to the Asados of Argentina, Uruguay and the rest of southern and Central America, and from there to Europe.

It has become very fashionable among those searching for beef online. The properly reared, dry-aged, grass-fed version as produced by us, your local award-winning butcher, has to be one of the ultimate steaks on the planet. It is so juicy, and so tender, it triggers your taste buds to want more!

Our genuine advice to you is to loosen your belt, and prepare to become devoted to this cut of meat …… There is only a small quantity of Picanha on any one animal – up to about 1.2 kg, so it is a cut best ordered in advance from your local online butcher or from our shops.

The tri-tip is also a smaller joint, so again is worth pre-ordering for collection or delivery. For larger crowds, ask for dry-aged larger rump steaks. We would always suggest, if you can, that you marinate the whole picanha or tri-tip for a day or so in flavourings of your choice.

Barbeque or cook in a hot oven for a short time until done to your liking. Rest the meat for 20 minutes or so while your mouth waters. Alot. Then cut into steaks or slices. At least once in your life you should also make some chimichurri, the classic Picanha sauce, to go with this ambrosial piece of meat. Hand chop approximately 30-50 g flat leaf parsley, and mix with 2-3 cloves of crushed or grated garlic, 1 finely chopped shallot or small sweet red onion,100ml extra virgin olive oil, 2 teaspoons dried oregano or 2 tablespoons fresh chopped oregano, 1 finely chopped red or green chilli, 2 tablespoons white wine or red wine vinegar, and salt and black pepper to taste. Put in a bowl or jar with a thin layer of olive oil over the top, covered with film or a lid. It Will keep for about 48 hours in the fridge, possibly longer.