Picanha
The Picanha roasting joint, also known as Rump Cap. Triangular in shape with a cap of buttery fat. Great for entertaining, cook in one piece and slice into strips before serving.
Approx 1.5-2kg
The Picanha roasting joint, also known as Rump Cap. Triangular in shape with a cap of buttery fat. Great for entertaining, cook in one piece and slice into strips before serving.
Approx 1.5-2kg
The Picanha roasting joint, also known as Rump Cap. Triangular in shape with a cap of buttery fat. Great for entertaining, cook in one piece and slice into strips before serving.
Approx 1.5-2kg
Thank you for supporting small-scale farming
Our beef is pasture-fed without exception and sustainably produced here on the farm in Great Waltham, Chelmsford. The cattle feed on herb rich pastures grazed in a way that benefits our soil ecosystems and feeds our local wildlife. The cattle are bred and born on the farm, raised to maturity and dry-aged for the most delicious beef.
Defrosting guidelines
All of our beef is frozen as soon as possible to preserve freshness once butchered. Plan in advance how long it will take to defrost to make sure it’s ready to cook when you need it
We recommend defrosting your meat slowly in the fridge at 4°C – 12hrs/kg. If you’re in a rush you can defrost in a warm room 20°C – 4hrs/kg
Place the meat in a dish to catch any juices
Once defrosted keep in the fridge and get out 2 hours before cooking to bring it up to room temperature
Please note
All of our beef is frozen as soon as possible to preserve freshness. If you opt for a courier delivery; steaks, burgers and other smaller items may arrive partially thawed – it’s perfectly safe to put them back in the freezer for another day or, or defrost them slowly in the fridge and eat within a two days.
