Picanha | Young Beef | ≈ 2 kg
A prized rump cap cut with a thick fat cap that bastes the meat as it cooks. From young cattle, the picanha has a firm, lean muscle underneath with good flavour — best cooked over high heat, grilled whole, or sliced into steaks and cooked fat-side down first.
This piece is trimmed with the fat cap intact and ready to cook or portion.
Ingredients: Frozen meat. Average weight: 2 kg. Price: 550 EGP/kg
Weight & price disclaimer: Whole cuts are sold as single pieces with an approximate weight. The final prepared weight may vary slightly depending on the exact cut selected, which may result in a small adjustment to the final price — either slightly higher or lower.
A rump cap with a thick fat cap left on, the fat bastes the lean muscle underneath as it cooks. From young cattle, so the meat below is firm but tender, with good flavour.
Young beef, handled through our professionally managed cold chain, so it reaches you clean, sealed, and in condition to cook with confidence. Keep frozen until the day before; thaw in the fridge, not at room temperature.
Cook it fat side down first to render and baste, then finish over high heat; grill whole or slice into thick steaks. Keep the fat cap on, it's doing the work.
Suited for: grilling whole or thick picanha steaks. For a leaner everyday steak from the same area, the young beef rump steak; for a bone in showpiece, the young beef tomahawk.
Ingredients: young beef (with fat cap).
Average weight: 2kg (serves about 8).
Price: 550 EGP/kg.
Whole cuts are sold as single pieces at an approximate weight. Final prepared weight may vary slightly with the exact cut, which can adjust the final price up or down.