Beef Picanha wine As the least-worked muscle

As the least-worked muscle

Reared on the pastures of Cornwall

sliced into fillet steaks

Cook over a high heat on the barbecue

Pair it with HG Walter’s Sharing T-Bone Steak in a Bistecca Fiorentina style dish

Beef Picanha wine As the least-worked muscleCut from the rump cap, picanha is a prized cut in Brazilian churrascarias, known for its generous fat cap and deep, beefy flavour. The thick layer of fat renders slowly as it cooks, naturally basting the meat and keeping it succulent over high heat. Sourced from grass fed Aberdeen Angus and Hereford cattle, reared on the pastures of Ayrshire in Scotland and Wexford in Ireland, each piece is carefully prepared by our butchers to preserve the integrity