A fantastic cut used frequently in South America and now more regularly appearing on restaurant menus in the UK. It is the cap muscle that sits on top of rump which is separated, trimmed and then cut into steaks.
What makes the Picanha so good is that it is the tenderest muscle on the rump meaning you are getting the great flavour of rump along with good tenderness. All our beef is from Galloway bred cattle, naturally reared in the Forest of Bowland. We then dry age our rumps on the bone for a minimum of 35 days in our Himalayan Salt Ageing Chamber to improve tenderness and flavour.