Native Angus® - Picanha / Rump Cap

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100% Pedigree Native Angus® Thick Cut Picahna Steak

Originating from South America, this cut comes from the top of the rump and has gained popularity as a steak due to its creamy fat cap and beautiful marbling within the meat. Somewhere between a rump steak and a sirloin steak with a flavour to rival both.

Hung on the bone for 3 weeks to intensify the beefy flavour. The meat is finely marbled and has great texture.

Native Angus® - The Blueprint of Aberdeen Angus Beef

Our Slow grown Native Angus® cattle are 100% grass fed on our own lush, untreated Durham pastures. The beef is hung on the bone and dry aged for at least 3 weeks. It develops an intense depth of flavour and delicious texture. The meat from the ‘Slow Grown’ Native Angus® is finely marbled and produces beef of an outstanding eating quality.

Thick cut steaks for the larger appetite. A rich meaty steak,  full of flavour.