28 Day Aged Picanha Steaks

Taken from the organic beef rump cap and named after the Brazilian and Argentinian delicacy, these steaks are divine!

Best served well-seasoned so sprinkle over plenty of sea salt and grab a spoon of homemade chimichurri on the side. The mixture of rich, buttery steak and fresh zingy lime is a lip-smacking combination you'll keep going back for.

Good To Know

Ingredients & Nutritional's

Organic and Pasture-Fed for Life Beef
Please note this is produced in a factory that handles Gluten

Nutritionals per 100g: Energy 174 Kcal/ 726 kJ | Fat 10.1g, of which saturates 4.3g | Carbohydrates 0g, of which sugars 0g | Fibre 0g | Protein 20.7g| Salt 0.14g

How To Store

Our 28-day-aged picanha steaks are delivered fresh in an insulated box. They are butchered fresh to order and will arrive with a 9-day shelf life (including the day of delivery). We recommend for these to be stored below 4 degrees or alternatively, you can pop them in the freezer for up to 6 months. 

Our Farms & Suppliers

We source our organic beef from our exclusive network of local Devon organic farms. The cows spend their days grazing freely on a wide variety of native grasses, wildflowers and herbs, roaming the fields and resting under the trees. In the winter, they are given homegrown, organic silage and hay to munch throughout the day. We support traditional British cattle breeds that benefit from natural, slow-growing lives and produce beautifully marbled beef. Our beef is then hung for at least 21 days to mature the flavour for tender, flavourful meat. This creates an exceptional flavour and soft texture that is second to none. From our own cured pastrami to slow-roasting joints, we are immensely proud of our organic, pasture-fed beef.

How To Cook

We Recommend: 

Ingredients: 

• 2 piranha steaks (approx. 170g -180g  each)
• 2 tablespoons olive oil
• 2 cloves garlic, minced
• 1 tablespoon fresh rosemary, chopped (or 1 teaspoon dried rosemary)
• 1 tablespoon fresh thyme, chopped (or 1 teaspoon dried thyme)
• Salt and freshly ground black pepper, to taste
• 1 lemon, cut into wedges
• Optional: a dash of smoked paprika or a pinch of chilli flakes for added heat

Instructions:

1. Preparation:

   • Remove the piranha steaks from the fridge about 30 minutes before cooking to bring them to room temperature. This ensures even cooking.

2. Season the Steaks:

   • In a small bowl, mix the olive oil, minced garlic, rosemary, thyme, salt, and black pepper. If you’re using smoked paprika or chilli flakes, add them to the mixture as well.
   • Rub this mixture all over the piranha steaks, ensuring they are well coated.

3. Preheat the Grill:

   • Preheat your grill or barbecue to a high heat. If you’re using a charcoal grill, allow the coals to become ashen before cooking.

4. Grill the Steaks:

   • Place the steaks on the hot grill. Cook for about 4-5 minutes per side for medium-rare, or longer if you prefer them more done. The exact time may vary depending on the thickness of the steaks and the heat of your grill.

5. Rest the Steaks:

   • Once cooked to your liking, remove the steaks from the grill and let them rest on a plate covered with foil for about 5 minutes. This helps the juices redistribute, making the steaks more tender.

6. Serve:

   • Serve the piranha steaks with lemon wedges on the side. A squeeze of fresh lemon juice adds a lovely zing.

7. Accompaniments:

   • These steaks pair beautifully with grilled vegetables, a fresh salad, or perhaps some herby new potatoes
8. Enjoy Your perfectly cooked picanha steak!