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Vendor:
Onlinemeatshop
Fresh Halal British Angus Beef Picanha Steaks - Premium, Grass Fed
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- £24.29
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Fresh Halal British Angus Beef Picanha Steaks - Premium, Grass Fed
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- Description
- Serving Guide
- Storage Handling
- Nutritional Info
- Recipe Ideas
- Dishes
- Product FAQs
Picanha is the rump cap of British Angus beef — a triangular muscle with its own fat cap, prized by steak lovers. Certified Halal and slaughtered by the non-stunned method, these grass-fed steaks are Antibiotic-free and Growth hormone-free. You get ready-to-cook portions from 100g to 475g, Fat On or Fat Off, built for a fast steak night on the grill or in the pan.
Steak Sizes, Cuts and Packs
Cut to order in four sizes — 100-125g, 200-225g, 250-300g and 400-475g — always as individual portions, never a single uncut joint. Go Fat On to render that cap down on the grill, or Fat Off for a leaner steak.
Packs range from 500g up through 1kg and 2kg to a 4kg case, so you can pick a pack that matches the steak size and finish you're after. Frozen packs need around 12 hours in the fridge to defrost, ready to portion and cook.
Is Picanha Just Another Name for Rump Steak?
Rump steak comes from the wider rump primal, while picanha is just the cap muscle sitting on top of it — sold here Fat On or Fat Off, across the same four steak sizes from 100-125g to 400-475g. Choose Fat On for that cap of fat rendering on the grill, or Fat Off for a leaner steak that keeps the coarser rump grain.
One 250-300g or 400-475g steak is a generous single portion, while the 100-125g and 200-225g sizes suit a lighter plate or a mixed grill. A 1kg pack covers two people if you go with the larger sizes, and the 4kg case suits a bigger group wanting a mix of Fat On and Fat Off.
Keep steaks refrigerated until you're ready to cook. Frozen packs take around 12 hours to defrost in the fridge, so move them from freezer to chiller the night before and cook once fully thawed — don't refreeze.
Typical values per 100 g (raw):
| Energy | 199 kcal |
|---|---|
| Protein | 19.70 g |
| Fat | 13.40 g |
Basis: boneless beef top sirloin cap (picanha), lean and fat together. Reference: USDA FoodData Central, "Beef, loin, top sirloin cap steak, boneless, separable lean and fat, trimmed to 1/8" fat, choice, raw" (FDC 174707).
Churrasco Skewers
Crosshatch the fat cap, curl the steak onto a skewer fat-side out, then grill it hot, slicing off each cooked layer as it browns.
Pan-Seared, Fat On
Start the fat cap down in a dry pan on low heat to render, then turn it up and sear both sides for a crisp crust and pink centre.
Grilled, Fat Off
Oil and season a Fat Off steak, sear it hot and fast for a couple of minutes a side, then rest it before slicing against the grain.
Picanha is the headline cut for a Brazilian-style steak night, sliced thin off the skewer with nothing more than salt. Fat Off portions sit well in a mixed grill next to kebabs and flatbread, and the 100-125g steaks are quick enough for a weeknight sizzle platter.
Do you oil the steak or the pan for picanha?
Oil the pan for a Fat On steak — the fat cap renders its own fat as it sears, and oil on the meat itself just makes it spit. For Fat Off, rub a little oil straight onto the meat since there's no cap to render.
What happens if you oil a Fat On steak anyway?
Oiling the meat on top of the fat cap tends to cause flare-ups and patchy browning, since the rendering fat already gives you enough lubrication in the pan or on the grill.
Do the smaller 100-125g steaks need different treatment to the 400-475g cuts?
The rule holds across all four sizes — pan for Fat On, meat for Fat Off — though the smaller 100-125g portions cook faster and need less oil so they don't dry out.
How do you know you've got the oil right?
The pan should shimmer with a thin, even film before the steak goes in — too much and it pools and steams the meat instead of searing it, whatever size or finish you've picked.