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.
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.
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.
When it comes to meat consumption, understanding seasonality can greatly enhance the dining experience. Seasonal produce tends to be fresher, more flavourful, and often more sustainable due to reduced transportation distances.
https://www.finefoodspecialist.co.uk/wagyu-rump-steak-picanha-frozen-bms-6-7-350g?___store=default1657Wagyu Rump Steak Picanha, BMS 4-5, Frozen,+/-300ghttps://www.finefoodspecialist.co.uk/media/catalog/product/w/a/wagyu-rump-steak-picanha-frozen-bms-4-5.jpg19.9519.95GBPInStock/Wagyu Beef/Wagyu Beef/British Wagyu/Wagyu Beef/Frozen Wagyu/Wagyu Beef/Wagyu Steaks/Wagyu Beef/Wagyu Steaks/Wagyu Rump/Valentine's Day Food Gifts/Easter Food Gifts/Summer Sale/Black Friday Food Deals & Hampers/January Food Sale/Wagyu Beef/Wagyu Beef Secondary Cuts/World Cuisines/World Cuisines/British Ingredients754023234044054454474614402765422212281275404221<p><strong>Introducing Wagyu Rump Steak Picanha, BMS 4-5!</strong></p>
<p><a title="Wagyu rump steak" href="https://www.finefoodspecialist.co.uk/wagyu-beef/wagyu-steaks/wagyu-rump">Wagyu rump steak</a> 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 <a title="Wagyu steak" href="https://www.finefoodspecialist.co.uk/wagyu-beef/wagyu-steaks">Wagyu steak</a> 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 <a title="Wagyu beef" href="https://www.finefoodspecialist.co.uk/wagyu-beef">Wagyu beef</a>. The fat cap not only adds flavour but also helps to keep the meat moist during cooking, ensuring a succulent bite every time. </p>
<p><strong>Wagyu Rump Steak Picanha, BMS 4-5 Cooking Suggestions</strong></p>
<ul>
<li><strong>Pan-Searing:</strong> 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.</li>
<li><strong>Grilling: </strong><a title="Grill" href="https://www.finefoodspecialist.co.uk/bbq">Grill</a> the steak over high heat, starting with the fat side, to render and crisp the fat. Then, finish cooking to the desired doneness.</li>
<li><strong>Sous-vide:</strong> 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.</li>
<li><strong>Oven Roasting:</strong> After a quick sear in the pan, roast the steak in a preheated oven to allow the heat to penetrate the meat fully.</li>
</ul>
<p><strong>Wagyu Rump Steak Picanha, BMS 4-5 Serving Suggestions</strong></p>
<ul>
<li><strong>Vegetables:</strong> Roasted <a title="asparagus" href="https://www.finefoodspecialist.co.uk/english-wye-valley-asparagus-500g">asparagus</a>, grilled <a title="mushrooms" href="https://www.finefoodspecialist.co.uk/mushrooms">mushrooms</a> or a fresh arugula salad provide a nice balance to the rich meat.</li>
<li><strong>Starches:</strong> Creamy mashed potatoes, <a title="truffle" href="https://www.finefoodspecialist.co.uk/truffles">truffle</a> fries or a buttery polenta complement the steak's texture and flavour.</li>
<li><strong>Sauces:</strong> Rich sauces like red wine reduction, chimichurri or a classic béarnaise add a flavourful contrast.</li>
<li><strong>Acidic Elements: </strong>A squeeze of fresh lemon, pickled onions or a side of vinegary coleslaw can cut through the richness of the steak.</li>
<li><strong>Wines:</strong> Pair with a bold red wine, such as a Cabernet Sauvignon or Malbec, to match the steak's robust flavour.</li>
</ul> <p><strong>Origin:</strong> UK </p>
<p><strong>Weight: </strong>+/-300g</p>
<p><strong>BMS:</strong> 4-5</p>
<p><strong>Storage:</strong> Keep frozen.</p>
<p><strong>Shelf life:</strong> 2 days from thawing if kept refrigerated.</p>
<p><strong>Cooking suggestions:</strong> Pan-searing, grilling, sous-vide or oven-roasting.</p>
<p><strong>Serving suggestions:</strong> 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.</p>
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