A Brazilian Steakhouse favourite cut! Also known as rump cap, it has a good amount of marbling and deserves the extra work to separate it from the rump; with its fat cap attached this adds juiciness and flavour.
A great cut you can roast whole or slice into steaks. If you want to try the Brazilian way, cut into 5cm strips and thread onto skewers, with the fat cap out, to form ‘U’ shape kebabs.
Like every other Matangi cut it holds rich 100% grass fed beef flavours enhanced by our unique 3 weeks dry aging process.
Matangi Picanha can be cooked many different ways!
We suggest you cook Picanha steaks with the reverse searing method. If possible salt your Picanha the day before cooking. Iif not take it out of the fridge one hour before cooking and salt it with sea salt flakes. Remove any silver skin by sliding a small sharp knife between the skin and the muscle, but do not remove the fat cap. Slice nice thick steaks (2.5cm minimum, up to 5cm) with the grain of the meat (when you slice it on the plate, it will be against the grain).
Either cook in the oven (preheated at 240°C) or on the indirect heat side of you BBQ until your steaks’ internal temperature reaches 40-43°C. Remove from heatand let them rest, covered with foil, for 5-10 minutes.
Baste your Picanha steaks with olive oil or clarified butter and sear them on all sides, either on the BBQ grill or in a hot cast-iron skillet. Your Picanha steaks are ready to serve.
Season to taste and indulge!