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picanha
EGP 450
Picanha (rump cap) with the fat cap left on. Farm-raised, hand-cut and vacuum skin-packed so it reaches you cold and fresh.
- Packed
- Chilled · 0–4°C
Approx. weight — packs may vary slightly
Pre-order on WhatsAppCooking guide
Cook it right.
Best for: Charcoal grill · Skewers (Brazilian style) · Oven roast
- 01Score the fat cap in a criss-cross without cutting the meat.
- 02Slice into 3–4 cm steaks with the grain, or roast whole.
- 03Salt heavily with coarse salt. Grill fat side first until crisp, then 4–5 minutes per side.
Rest 5 minutes, then slice thin against the grain.
Tip: Keep the fat cap on — it bastes the meat as it cooks.
Take it off the heat at
| Doneness | Inside temp | Looks like |
|---|---|---|
| Rare | 49–52°C | Cool red centre |
| Medium-rare | 54–57°C | Warm red centre — our pick |
| Medium | 58–62°C | Warm pink centre |
| Medium-well | 63–67°C | Slightly pink centre |
| Well done | 68°C+ | No pink |
Use a meat thermometer in the thickest part. The temperature rises another 2–3°C while it rests.
Our promise
Fresh. Traceable. Guaranteed.
Traceable to the animal
Every pack carries a code that shows which animal it came from and when it was cut.
Delivered at 0–4°C
Sealed in vacuum skin packs and delivered in insulated boxes with ice packs.
Fresh, or we fix it
If anything arrives damaged or not right, tell us within 2 hours of delivery and we'll replace it or refund you.
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EXTRA BURGERS
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EXTRA HOT DOGS
Four more beef hot dogs with brioche rolls.
EXTRA SAUCE
One more full set of our own sauces.