'Picanha' rump cap featured a family business since 1870

a family business since 1870 that has its own trawler fleet and delivers to some of the finest hotels and restaurants in London

a family-owned butcher and wholesaler since 1931 supplying top restaurants

I kilo of beef fillet uncut

Frozen in packs of 800 gr gross (480 gr net) with about 10 to 12 in the bag

2 x 250 gr fillet steaks

'Picanha' rump cap featured a family business since 1870800 gr of 'picanha' rump cap with its thick layer of external fat, this is the favourite cut to put on a parilla in Argentina and it is absolutely delicious cooked in the oven or on a barbecue. The photo shows one we cooked this week coat the fat in a marinade of mustard, garlic paste and fresh thyme and sprinkle salt over the whole joint. Cook on the stove at medium heat for 12 minutes fat down in a pan to render much of the fat plus two minutes on