Free Range Grass Fed Picanha (Rump Cap)

£1500

Bring something special to the table with our grass fed picanha. Also known as the rump cap, this prized beef cut is loved for its rich flavour and distinctive layer of fat, which bastes the meat as it cooks.

Roast it whole for a generous centrepiece or slice into thick steaks for the barbecue. Keep the seasoning simple with sea salt and freshly ground black pepper, cook the fat until golden, then rest well. A flavour-packed choice for relaxed weekend feasts.

About our Beef

John hand selects all our prime beef directly from established Kent farmers, whose cattle are raised on natural grass pastures using high-welfare, traditional farming methods, producing tender beef with strong natural marbling and rich depth of flavour.

The beef is hung for a minimum of 30 days before being butchered the raditional way – nose to tail.

Make sure to probe the middle of the steak without breaking through to the cooking surface.

  • Blue – 47°C – 50°C
  • Rare – 50°C – 53°C
  • Medium Rare – 55°C – 58°C
  • Medium – 60°C – 63°C
  • Medium-Well – 65°C – 68°C
  • Well Done – 71°C+