Wagyu Rump Steak Picanha, BMS 4-5, Frozen,+/-300g

Introducing Wagyu Rump Steak Picanha, BMS 4-5!

Wagyu rump steak picanha, BMS 4-5, offers an unparalleled dining experience, characterised by its exceptional marbling and rich, beefy flavour. Cut from the rump cap or picanha, this Wagyu steak boasts a heavy layer of fat that becomes irresistibly crispy when seared properly. The meat itself is tender and juicy, with a melt-in-the-mouth texture that is typical of high-quality Wagyu beef. The fat cap not only adds flavour but also helps to keep the meat moist during cooking, ensuring a succulent bite every time.

Wagyu Rump Steak Picanha, BMS 4-5 Cooking Suggestions

• Pan-Searing: Sear the steak fat-side down in a hot pan until the fat is crisp and golden. Flip and sear the other side briefly before finishing in the oven.
• Grilling: Grill the steak over high heat, starting with the fat side, to render and crisp the fat. Then, finish cooking to the desired doneness.
• Sous-vide: Cook the steak sous-vide to ensure even doneness, then sear in a hot pan to crisp the fat cap and develop a flavourful crust.
• Oven Roasting: After a quick sear in the pan, roast the steak in a preheated oven to allow the heat to penetrate the meat fully.

Wagyu Rump Steak Picanha, BMS 4-5 Serving Suggestions

• Vegetables: Roasted asparagus, grilled mushrooms or a fresh arugula salad provide a nice balance to the rich meat.
• Starches: Creamy mashed potatoes, truffle fries or a buttery polenta complement the steak's texture and flavour.
• Sauces: Rich sauces like red wine reduction, chimichurri or a classic bíarnaise add a flavourful contrast.
• Acidic Elements: A squeeze of fresh lemon, pickled onions or a side of vinegary coleslaw can cut through the richness of the steak.
• Wines: Pair with a bold red wine, such as a Cabernet Sauvignon or Malbec, to match the steak's robust flavour.

Origin: UK 

Weight: +/-300g

BMS: 4-5

Storage: Keep frozen.

Shelf life: 2 days from thawing if kept refrigerated.

Cooking suggestions: Pan-searing, grilling, sous-vide or oven-roasting.

Serving suggestions: Pair with roasted veggies like asparagus or mushrooms and serve with mashed potatoes, truffle fries or buttery polenta. Add sauces like red wine reduction, chimichurri or classic béarnaise.