(Serves 2) 300g Matangi Rump steak 1 Iceberg lettuce heart/1 whole small cos lettuce/mixed seasonal vegetables 2 Spring onions, halved lengthwise, finely chopped 6 Sprigs mint, leaves only, roughly...
A closer look at the Picanha
A Brazilian Steakhouse favourite cut! Also known as the rump cap, it is well marbled and deserves the extra work to separate it from the rump. Leaving the fat cap attached adds juiciness and flavour.
A great cut you can roast whole or slice into steaks. If you want to try the Brazilian way, cut into 5cm strips and thread onto skewers, with the fat cap out, to form ‘U’ shape kebabs.
Like every other Matangi cut, the Picanha holds rich 100% grass-fed beef flavours enhanced by our unique 3-week dry-aging process.
Matangi Picanha can be cooked many ways!
We suggest you cook Picanha steaks with the reverse searing method. If possible, salt your Picanha the day before cooking. Alternatively, take it out of the fridge one hour before cooking and salt it with sea salt flakes. Remove any silver skin underneath by sliding a small sharp knife between the skin and the muscle, but do not remove the fat cap. Slice nice thick steaks (2.5cm minimum, up to 5cm) with the grain of the meat (when you slice it on the plate, it will be against the grain).
Either cook in the oven (preheated at 120°C) or on the indirect heat side of you BBQ until your steaks’ internal temperature reaches 40-43°C. Remove from heat and let them rest, covered with foil, for 5-10 minutes.
Baste your Picanha steaks with olive oil or clarified butter and sear them on all sides, either on the BBQ grill or in a hot cast-iron skillet. Your Picanha steaks are ready to serve.
Crafted with precision...
Matangi Angus Beef is reserved for New Zealanders – meat connoisseurs, Kiwis or friends of Aotearoa who live here or visit – who want to experience the best grass-fed Angus beef.
Our meat is a luxury product perfect for special occasions. Offering a superior experience, we go the extra mile from breeding our own closed herd, with no butchering before 24 months, to hanging and dry ageing the quarters on the bone for three weeks before our master butcher Paul does the fine cuts. This produces the well marbled and succulent cuts our discerning customers expect and desire.get to know our butcher
The best grass-fed Angus Beef for Kiwi meat lovers.
The quality of our land is a key ingredient to raising healthy, strong and ultimately flavoursome Angus cattle. We breed and raise our animals over two properties within the Tuki Tuki catchment. Lush grass on nutritious soil, clean water in every paddock, shady trees, all contours of landscape – the perfect backdrop for contented animals. And we're constantly improving these wonderful places by planting native trees, fencing off creeks, protecting the soil and our water sources.
Get inspired with our mouth-watering recipes.
(Serves 4) 1 Matangi Tri-tip (approx. 1.2kg) 2 Red onions, peeled, cut into segments, oven roasted with olive oil, salt flakes and freshly ground pepper 1 Punnet baby mixed...