Picanha (Rump Cap)
A typical and famous Brazilian cut, the Picanha comes from the rump cap muscle, surrounded by a thick layer of fat called a fat cap - an amazingly tender and juicy cut.
Can be slowly cooked over a flame grill, open fire or barbecue as Steaks - or cut into 2-3 inch thick cubes and served on skewers like a kebab. Picanha can also be roasted whole in the oven - and is delicious - hot - or cold.
Delivery time
We will ship your order within 2 working days for next day delivery. All meat is prepared fresh on the morning of dispatch
Packaging Information
We use foil lined insulated boxes with ice poacks which have been designed & validated to keep your perishable products chilled below +5°C for 72 hours in the winter & 48 hours in the summer. The temperature controlled systems consists of a double walled corrugated carton & a two part air infused reflective insert. They are fully validated to a high standard laboratory controlled test & are a cost effective way of shipping your order.