So what makes it so special?

Picanha has a signature thick golden fat cap that sits right over the top - it's your secret weapon. As it cooks, it melts down over the meat, basting it naturally and keeping every bit incredibly juicy and full of flavour.

It's the cut at the heart of Brazillian culture, once you try it, you'll understand exactly why.

We cook our Picanha low and slow at 140°C until the internal temp hits 48°C (make sure you put your thermometer in the thickest part of the meat). Then comes the important part: a 30 minute rest, We know, it's hard. But patience is a virtue, and that virtue is being rewarded with the most succulent, tender meat. ⁠
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Just before serving, pop it under a screaming hot grill for 2 minutes until the fat cap is golden brown. Slice it thinly and serve with whatever takes your fancy - we often go with rosemary roast potatoes, some greens and our favourite chimichurri sauce