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.
We will ship your order within 2 working days for next day delivery. All meat is prepared fresh on the morning of dispatch
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.