This very special Picanha Joint is a delicious treat, usually seen on barbecues across South America.
Traditionally known as the Rump Cap, we have aged the joint in our Himalayan salt chamber for over 45 days. Post ageing, our skilled butchers have de-boned, rolled and tied these joints, making them easy to carve and serve.
The rump roast can either be roasted, or reverse-seared before being finished on the barbecue. Any leftovers make some of the best beef sandwiches going!
Yorkshire beef is some of the finest in the whole of the UK. Selected from herds across this large historic county. Here at Waterford Farm, we farm our own special Grass-fed, slow-grown cattle. We farm and age native and continental breeds. As a result, we can meet the various demands of our chefs. Secondly, we have a fantastic network of farmers who all supply us with incredible grass-fed beef.
Average weight 2.5kg – 3kg
Our recommended cooking instructions:
- Firstly, bring your joint to room temperature
- Season liberally with salt and pepper
- Meanwhile, pre heat your oven to 220c
- Place in the oven for 15mins per 500g for medium rare. Turn down the oven to 160C after the first 15mins
- Rest for at least 30mins and enjoy.
- Most importantly, enjoy
Try next… love a barbecue, try our Lamb Arrosticini
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