Prime British Steak with a Latin Twist
A Brazilian and Argentinian delicacy, this matured prime beef boasts outstanding tenderness and flavour when charred to a rich finish. Taken from the rump cap, these steaks are an interesting alternative for the steak lover, with a full guide of how to cook them the traditional way to be found below.
A cut new to these shores, but already growing in reputation as more chefs discover this Latin American steak. Taken from the rump cap and dry age matured to concentrate the flavour, this cut is British beef at its best. Sourced from grass fed beef herds, the extended dry aging process tenderises the meat to perfection.
Often ceremonially served on a sword in Latin America, this is top table eating, with the deep flavour and tenderness immediately making why this is the premium steak in Argentina and Brazil apparent. For advice on how to cook consult our cooking tips, while serve simply with thick cut wedges and Chimichurri sauce.
|Our recipe tips for cooking your beef picanha steak|