• Fresh Halal British Grass Fed Beef Picanha Prime Whole Roast - Onlinemeatshop.com
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Vendor: Onlinemeatshop

Fresh Halal British Angus Beef Picanha (Rump Cap) - Premium, Grass Fed

£11.59
£11.59
Fresh Halal British Grass Fed Beef Picanha Prime Whole Roast - Onlinemeatshop.com
Fresh Halal British Angus Beef Picanha (Rump Cap) - Premium, Grass Fed

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  • Description
  • Serving Guide
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  • Nutritional Info
  • Recipe Ideas
  • Dishes
  • Product FAQs

Picanha is the fat-capped cap muscle of the beef rump — Certified Halal British Angus beef, raised Grass-Fed, prized for its thick fat cap and rich flavour. Sold in 500g to 4kg packs as steaks, dice, chunks and strips rather than one roasting joint, it suits fast searing or slow braising.

Rump Roast or Picanha?

Rump is the whole primal — several muscles together — but picanha is only the fat-capped cap, sold Fat-On or trimmed Fat-Off, never as one roasting joint. What you get instead is 225-250g or 450-500g steaks, plus dice, chunks and strips, listed below.

Cutting Styles, Prep and Packs

Order 225-250g or 450-500g steaks, a 1cm Galbi-style steak, or dice at 10-15g, 25-30g or 50-60g. Chunks run 160-180g, strips at 20-30g or 50-60g, all Fat-On or Fat-Off, in packs from 500g to 4kg.

Cooking Picanha

Score the fat cap, sear steaks fat-side down over high heat, then finish to medium-rare. Diced or chunked picanha braises into a fork-tender nihari-style stew. Defrost frozen packs in the fridge for around 24 hours before cooking.

FAQs

Best Pan for Picanha Steaks?

A heavy cast-iron or stainless pan holds steady heat, letting the fat cap render and crisp evenly.

How Hot Should the Pan Be?

Get it smoking hot for 2-3 minutes first, then sear the steaks fat-side down before turning.

A 500g pack of steaks feeds two to three people as a main, and the 1kg or 2kg packs stretch to a family meal of steaks or diced picanha to share.

For a bigger gathering, or for batch-cooking a nihari, the 4kg pack gives you enough diced or chunked picanha for a large pot.

Picanha arrives fresh, so keep it refrigerated until you're ready to cook or freeze it.

Once frozen, give it around 24 hours in the fridge to defrost, and use it within a day or two of thawing for the best texture.

Typical values per 100 g (raw):

Energy199 kcal
Protein19.70 g
Fat13.40 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).

Grilled Picanha Steaks: crosshatch-score the fat cap, then sear 225-250g or 450-500g steaks fat-side down before finishing to medium-rare and resting before you slice.

Picanha Nihari: brown the diced or chunked meat, then let it simmer low and slow with warming spices until it's fork-tender.

Picanha Skewers: thread 20-30g or 50-60g strips onto skewers and grill them hot and fast for a quick midweek dinner.

That thick fat cap and beefy flavour suit picanha to grilled steaks, while the diced or chunked meat works its way into a slow-cooked nihari, soaking up the spice blend as the fat renders.

Smaller strips suit a quick stir-fry or kebab-style skewers, and whole steaks pair well with chimichurri or a simple herb butter.

What Pan Should I Use for Picanha Steaks?

Go for a heavy cast-iron or stainless pan — it holds and spreads heat evenly, letting the fat cap render and crisp without scorching the meat.

How Hot Should the Pan Be Before the Steak Goes In?

Get it smoking hot over a high burner for 2-3 minutes, so the 225-250g or 450-500g steak sears fat-side down the instant it lands in the pan.

What Happens if the Pan Isn't Hot Enough?

The fat cap won't render properly, and the steak can end up stewing in its own juices instead of forming a crust — grey rather than seared.

How Can I Tell the Pan Is Ready?

A drop of water should skitter and vanish almost instantly, with a light haze of smoke visible before the steak goes in.

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