Beef Picanha Steak

Rated 5 out of 5 based on 4 customer ratings

Price range: £ 7.67 through £ 23.01

Our Picanha, also known as Rump Cap, is a Brazilian BBQ classic. Dry-aged and grass-fed, it’s incredibly tender with a rich layer of fat for unbeatable flavour. Perfect for grilling or roasting, it’s an unforgettable beef experience.

Choose size

Clear

🚚 Delivery - get it by Saturday 22 August

📍 Collection

Northfield Farm Shop - Fri 21 Aug

Borough Market, London - Fri 21 Aug

Uppingham Market - Fri 21 Aug

Oakham Market - Sat 22 Aug

✔ Half-price delivery on orders over £100

SKU: 906 Category: Grass-Fed Beef Tags: barbecue, BBQ, Beef, Steak Brand: Northfield Farm

Beef Picanha Steak – Grass-Fed, Dry-Aged and Full of Flavour

The beef picanha steak is one of the most celebrated cuts in the world, and for good reason. Also known as the rump cap, it sits neatly above the sirloin and rump, protected by a generous, well-defined layer of grass-fed fat that bastes the meat as it cooks, driving flavour deep into every fibre. The result is a steak with the richness of rump and the tenderness of a better-known cut – a combination that wins over even the most seasoned steak enthusiasts.

At Northfield Farm, our beef picanha comes from traditional breed cattle raised on the pastures of Leicestershire. Our herds are pasture-raised and grass-fed throughout, living as cattle should – outdoors, unhurried, and on land that has been farmed with care for generations. That way of farming shows in the meat: deeper colour, more defined marbling, and a flavour that genuinely reflects the countryside it comes from.

Dry-Aged for Depth of Flavour

Every picanha we sell is dry-aged in our on-site facility here in Leicestershire. Dry-ageing allows natural enzymes to break down the muscle fibres over time, producing a tenderness and intensity of flavour that simply cannot be rushed. If you are looking to buy beef picanha steak in the UK from a farm that takes ageing as seriously as the rearing, you are in the right place.

What Makes Picanha Special

The thick fat cap renders during cooking, self-basting the meat and adding extraordinary depth
Cut from traditional breed, pasture-raised cattle reared in Leicestershire
Dry-aged on the farm for tenderness and flavour development
Versatile enough to cook as individual steaks or as a small roasting joint
Increasingly popular with British cooks who want something beyond the usual cuts

Best cooked over a very high heat or on the grill – see the full cooking guide in the tab below.

Picanha pairs beautifully with bold accompaniments. We particularly like it alongside our Sticky Fig Relish, which cuts through the richness of the fat cap perfectly. If you enjoy exploring beyond the familiar cuts, it is also worth trying our Bavette – another grass-fed, dry-aged cut that delivers serious flavour at the table.

For those wanting to go further with their cooking, our 60 day to 80+ Dry-Aged Forerib Beef represents some of the finest British beef available online. And if you are ordering premium steak online in the UK for the first time, do take a look at our returns policy – we want every order to arrive in perfect condition.

From pasture to butcher’s block, this is grass-fed British beef done properly.

Frequently Asked Questions

How should I cook a beef picanha steak at home?+

Picanha is wonderfully versatile. The most popular method is to cook it fat-side down first in a hot cast iron pan or on a barbecue, rendering that thick fat cap so it bastes the meat throughout cooking. For a medium-rare finish, aim for an internal temperature of around 54-57 degrees Celsius, then rest the steak for at least five minutes before slicing. Because of the fat cap, picanha suits higher heat better than leaner cuts – it can handle the flame without drying out. You can also roast it whole as a small joint if you have a thicker piece, finishing with a quick sear to crisp the fat.

Where does Northfield Farm’s beef picanha come from?+

Our picanha comes from traditional breed cattle raised on Northfield Farm in Leicestershire. The cattle are grass-fed and pasture-raised, spending the majority of their lives grazing on our Leicestershire fields. We dry-age the beef after slaughter, which concentrates the flavour and improves the texture of the meat significantly. We keep the whole process as close to home as possible – from the land the cattle graze on to the way the carcass is butchered and aged. You are buying British beef with a clear, short supply chain.

How long will the picanha steak keep once I receive it, and can I freeze it?+

Our beef picanha arrives vacuum-packed and will keep in the fridge for up to five days from the date of delivery – always check the use-by date on the pack. If you are not planning to cook it within that window, pop it straight in the freezer on the day it arrives. Vacuum-packed beef freezes very well and will keep its quality for up to three months. Defrost it slowly in the fridge overnight rather than at room temperature for the best results, and cook it within 24 hours of defrosting.

How much picanha steak do I need per person?+

As a rough guide, allow around 200-250g of picanha per person for a main course. Picanha is a fairly rich cut thanks to the fat cap, so you often find that a smaller portion satisfies more than a leaner steak of the same weight. If you are serving it as part of a wider spread – alongside sides, salads or as part of a barbecue – 180-200g per person is usually plenty. The fat cap does add to the overall weight, though much of that renders down during cooking rather than going to waste on the plate.

What are the best ways to serve beef picanha steak?+

Picanha is the centrepiece of the traditional Brazilian churrasco, sliced thinly against the grain after cooking and served simply with good seasoning – coarse salt works beautifully with the fat. That said, it works just as well cooked as a single steak and served with classic accompaniments: roasted potatoes, a watercress salad, or a simple chimichurri. Because it has genuine depth of flavour from the grass-fed fat and dry-ageing, it does not need a great deal of fuss. Keep your sauces and sides clean and let the beef do the talking. Always slice against the grain to get the most tender result.

4 reviews for Beef Picanha Steak

Rated 5 out of 5

Daisy Butters (verified owner) – 17 November 2022

Excellent
Rated 5 out of 5

Daniel Rogers (verified owner) – 17 August 2023

Love this cut. Its so tender and tasty
Rated 5 out of 5

Jane J. (verified owner) – 21 February 2024

Tried this cut for the first time , perfect for the barbecue
Rated 5 out of 5

Jane J. (verified owner) – 12 June 2024

Perfect for the bbq

Only logged in customers who have purchased this product may leave a review.

Ingredients

Beef (100%). Nothing added, nothing taken away. Our picanha is cut from grass-fed, traditional breed cattle raised on Northfield Farm’s Leicestershire pastures. What arrives with you is pure, dry-aged British beef – no brine, no marinade, no fillers.

Allergen Information

This product contains no allergens from the 14 major allergen groups. It is free from gluten, dairy, eggs, nuts, soya and all other listed allergens.

Suitable for gluten-free diets.

Nutritional Information

Values below are typical for grass-fed beef picanha per 100g raw weight. Exact figures will vary slightly with the individual cut and its natural fat cover.

Nutrient	Per 100g
Energy (kcal)	218 kcal
Energy (kJ)	912 kJ
Protein	19.4g
Fat (total)	15.2g
of which saturates	6.1g
Carbohydrates	0g
of which sugars	0g
Fibre	0g
Sodium	0.07g

How to Cook Picanha Steak

Picanha is one of Brazil’s great cuts and, with our grass-fed, dry-aged Leicestershire beef, it really comes into its own. The thick fat cap is the key to the whole thing – given the right heat and time, it renders down into something deeply savoury and golden. Here is how to get the best from it.

Reverse Sear (Recommended)

Season generously with coarse salt and black pepper, working it well into the fat cap.
Place on a wire rack over a roasting tray and cook in a low oven at 120-130C (fan) until the internal temperature reaches 45C for rare, 50C for medium-rare or 55C for medium – roughly 40 to 55 minutes depending on thickness.
Remove and rest loosely covered for 10 minutes.
Sear in a very hot cast iron pan or griddle for 60 to 90 seconds per side until the fat cap is golden and caramelised.
Rest for a further 5 minutes, then slice firmly against the grain.

Direct Grill

Cook over a high heat, fat side down first, for 3 to 4 minutes to start rendering the cap. Turn and cook to your preferred doneness using the internal temperatures above. Rest for at least 10 minutes before slicing.

Sous Vide

Seal and cook at 54C for 2 to 3 hours for a reliable medium-rare throughout. Finish with a hard sear in a blazing hot pan to caramelise the fat cap – do not skip this step.

Serving Suggestion

Slice across the grain and serve with a proper chimichurri. The bright, herby acidity is the natural partner for a rich, well-marbled cut like this.

Beef Picanha Steak