Rump Picanha steaks cut from the cap of the rump are tender, full of flavour and excellent when fast-cooked on the char-grill. Lightly season with salt, then brush with a little oil – followed by a very hot char-grill which will give a superb layer of additional flavour to the rump.
A popular South American steak, great for skewering and grilling.
Sold whole 1kg, or portioned into 300g approximately
We also do 3 sliced, 250g thin sliced. Great for morning breakfast. Healthier option to processed macon.
