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Salt Aged Galloway Picanha steak

A fantastic cut loved and used frequently in South America. It is the tenderest muscle on the rump and full of flavour.

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Availability: In stock


Serves: 2 people

Box contents: 2 x 8oz (227g)

A fantastic cut used frequently in South America and now more regularly appearing on restaurant menus in the UK. It is the cap muscle that sits on top of rump which is separated, trimmed and then cut into steaks.

What makes the Picanha so good is that it is the tenderest muscle on the rump meaning you are getting the great flavour of rump along with good tenderness. All our beef is from Galloway bred cattle, naturally reared in the Forest of Bowland. We then dry age our rumps on the bone for a minimum of 35 days in our Himalayan Salt Ageing Chamber to improve tenderness and flavour.

Farm: Deep Clough Farm

Farmer: Nathan and Carole Brown

Breed: Galloway

Maturation: Grass Fed & Up to 8 Week Day Dry Aged


  • Galloway-Picanha-Steak

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Customer Reviews

I made this dish tod

I made this dish today and it came out delicious! I paierd it with some Collard Greens; the spice of the pork really complimented the Collards. I made and addition to the recipe by taking the left over sauce from the slow cooker and reducing it in a sauce pan to about a quarter of the original volume then used an emulsion blender to create a smooth consistency. It yielded a spicy yet balanced sauce to drizzle over the pork.
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