These steaks are the little-known king of Brazilian barbecue
If there's one thing Brazil has plenty of it's beef, so it should tell you something that picanha (pronounced pe-con-ya) is the Brazilian's beef cut of choice. Coombe Farm organic picanha steak is cut from the rump of the beef carcass and is alternatively known as 'rump cap' or 'sirloin cap'. Oddly, it's not a common cut in the UK – you'll certainly never see it in the supermarket and only rarely on the butcher's counter. But once you taste it we think picanha steak will rapidly become one of your favourites, too.
Although cut from the rump, this isn't a chewy steak – picanha boasts the double whammy of delicate marbling running through the organic meat coupled with a generous layer of flavour-packed fat on top. As the steak cooks, the fat renders, adding succulence and tenderness to the already robustly flavoured beef. Because our beef cattle have a natural diet of grass, plenty of time to grow naturally to maturity and have muscles built by a free-range lifestyle, their fat is sweet and melting, not tough and gristly.
We deliver all around mainland Britain, excluding the Highlands and Islands. You will be able to choose your preferred delivery slot at checkout.
We can deliver to you Tuesday to Saturday.
We will pick, pack and deliver your box the day you have requested.
For every order, we'll send you a text message on the morning it is due to be delivered.
Our courier will leave it in your requested safe place if you would prefer a contactless delivery.
We have a minimum order of £40.
The delivery charge is £5.
No. You can leave a message with your order telling us where you would like to have your box placed. It would be best placed somewhere cool or at least in the shade – especially during the hotter months of the year. Our products will stay at the same temperature for up to 40 hours, so just make sure that you can pick up your order within that time.
Our couriers will send you a text message or email, which ever you prefer, giving you an hour slot when your box will arrive. If that doesn’t suit you, some options will be provided to make your delivery more convenient.
Our products will stay frozen at the same temperature for up to 40 hours. Simply put them in your freezer after delivery or in your fridge if you want to defrost them and use them within the next few days.
At Coombe Farm we believe in sustainability. And we live it. Regarding our packaging:
Your delivery box is made of 100% recycled paper and is 100% recyclable.
To keep your order frozen we use ice packs which will retain a low temperature for a long period of time. Reuse them for a picnic or simply snip, empty the water and pop in your plastic recycling.
We use paper pulp sheets to insulate the box. They are great for craft projects or can also simply be recycled with paper waste.
We deliver our organic produce Tuesday – Saturday and you will be able to choose your preferred delivery day at checkout. The delivery charge is £5.
Freezing is the most natural way of preserving food. And as here at Coombe Farm Organic we believe in slow-grown, healthy food, a form of preservation that doesn’t need artificial additives gets a big tick from us.
We use blast freezing to preserve all of our meat products. It’s done at the point of butchery, to temperatures of -26°C. This locks in all the freshness, flavour and nutritional value and means you get the longest possible shelf life at home once you’ve defrosted it.
It also guarantees it will arrive with you in tiptop condition - confidently delivering fresh meat would be much more challenging.
All of our meat is butchered in our in-house butchery by our small team. This means we have full control of what is cut and also means that we can accommodate more requests from our customers.
You will find any product ingredients on the relevant product pages.
Can't Find the Answer?
If you cannot find the answer to your question and would like to speak to someone contact us and we will be happy to help.
Barbecue (know in Brazil as 'churrascaria') is the classic way to cook picanha steak. The searing heat and aromatic fragrance of a wood fire cook the steak to crisp-on-the-outside-pink-in-the-middle perfection while adding a smoky seasoning at the same time. But a smoking hot griddle will do an equally good job. Season your steak with salt then using a pair of tongs, sear the fatty edge first. Once the fat is well browned, sizzling and starting to render, flip the steak onto its side and cook for at most a couple of minutes per side (for medium rare). Leave to rest for 5 minutes then serve with a simple green salad and maybe some chimichurri sauce, vivid with green herbs.
Reviews & ratings
Really meaty steaks, with good flavour.Really meaty steaks, with good flavour.
Posted 5 months ago
Posted 5 months ago
This steak is now my favourite steak, the perfect mix of strong meaty flavour with a nice level of fat.This steak is now my favourite steak, the perfect mix of strong meaty flavour with a nice level of fat.
Posted 9 months ago
This really is an amazing, tasty steak and one of my favourites to cook This really is an amazing, tasty steak and one of my favourites to cook