170g/6oz Picanha Steaks
Picanha, (which is pronounced Pee-Kahn-Ya) is cut by separating the cap (or tri-tip) from the main rump muscle, and then slicing the cap across the grain, to give a lovely well marbled steak with a well defined layer of fat. It is more commonly known in Britain as a ‘rump cap’, and many of our older butchers, are cursing us for using another name.
Popular in South America, and especially in Brazil where it is considered the best cut of beef available, and is served as a delicacy, Picanha is now growing in popularity in the UK and the USA.
Typically cooked on an open fire and sometimes served in a rather grand fashion on swords or skewers by the gaucho chefs of South American Churrascarias (steak houses), this is a wonderful bbq steak, that lends itself perfectly for marinades and rubs. Sweet tasting and lean like it’s neighbour the rump steak, the layer of fat gives Picanha its melt in the mouth juiciness.
Best served blue to medium rare, if grilling on a bbq, cook the steaks fat-side up for a few minutes then turn the steaks onto their sides to grill for a few more minutes, before finally grilling fat-side down. It is a good idea to move the steaks away from the hot coals when fat side down to reduce the chance of fire flare up from dripping fat.
News and recipes from the butchers.