Our Dry Aged Picanha is a true favourite among barbecue enthusiasts, prized for its incredible flavour, rich texture and unique fat cap that makes it one of the most exciting cuts to cook. Popularised by Brazilian churrasco-style cooking, this cut is taken from the rump cap and is celebrated for the way its generous layer of fat slowly renders during cooking, naturally basting the beef and creating an unforgettable depth of flavour.

Sourced from our own regeneratively farmed cattle or trusted local farmers who share our commitment to responsible farming, each Picanha is carefully selected and dry aged by our Master Butchers. The ageing process allows the natural flavours of the beef to intensify, developing a richer, more complex taste while enhancing tenderness.

Perfect cooked whole on the barbecue, over charcoal or sliced into steaks, Picanha develops a beautifully caramelised exterior while remaining juicy and succulent inside. The signature fat cap crisps during cooking, adding a buttery richness that makes this cut a favourite with chefs and serious meat lovers alike.

Simple seasoning is all this exceptional cut needs—good quality salt, high heat and time to rest before carving will allow the flavour of the beef to shine. Whether you're hosting a summer barbecue or looking to create a restaurant-quality experience at home, our Dry Aged Picanha delivers bold flavour and impressive results.

Each piece weighs approximately 1kg, expertly prepared by our Master Butchers and showcasing the very best of traditionally matured, regeneratively farmed Welsh beef from field to fork.