Wagyu Chilean Beef Picanha Steaks | ±200g x 2

Picanha is the cap of the rump. It is a triangular muscle under a thick layer of fat, and in Brazil it is the cut that matters most. Traditionally the cap is cut into thick steaks with the grain, so each steak can be sliced across the grain at the table. The fat stays on and bastes the meat as it renders. Ours is cut from Chilean Wagyu, grain-finished for 500 days. The rump shows less marbling than the ribeye or striploin. It makes up for it with a deeper, beefier flavour, and the fat running through the muscle keeps it tender. Mollendo F1 Wagyu beef (50% Wagyu, 50% Black Angus) Reared in the VIII and X Regions in Southern Chile Cut in-house by our own butchers 2 steaks of ±200g Serves 2 Frozen