From our Sandbach counter
Picanha Steak
£8.40
- Individual portion (approx. 300g)One generous single serving
- Cut fresh to orderSuitable for home freezing
- Use within 3–4 days of deliveryKeep chilled in the fridge
- Approx. 300gButcher-cut, so weights vary slightly
Picanha steak is a popular beef cut prized for its distinctive fat cap and rich flavour. Available from The Butcher’s Blade in Sandbach, Cheshire, it’s an excellent choice for steak night, grilling or a barbecue with friends.How to cook: Season simply and sear in a hot pan or on the barbecue. If the fat cap is present, render it carefully for flavour, then finish cooking to your preferred doneness. Rest before slicing and cut across the grain where appropriate.Serve with: Garlic butter, chimichurri, chips, grilled vegetables or a fresh salad. Picanha is also great sliced thinly for sharing.Explore distinctive beef cuts at your local Sandbach butcher and ask in store for tips on cooking picanha to suit your meal.
Picanha Steak from The Butchers Blade in Sandbach. Choose this for a meal built around the cut itself, with accompaniments that let you concentrate on the cooking. A steak or chop can make a straightforward dinner feel considered without a complicated recipe. Check the product description and selected option for the exact cut and size, especially if you are comparing a single portion with a sharing cut.
Choosing for your meal
Think about thickness, bone and how many people you want to feed rather than judging by weight alone. If you are unsure which size suits your pan or grill, ask Lee before ordering. Preparation matters: an intact whole cut, a rolled item and a tenderised product do not share the same food-safety requirements. Follow the instructions for this specific cut.
Serving ideas
Potatoes, mushrooms and green vegetables are simple places to start. Have your sides ready before cooking, use an appropriate pan or grill and leave room to rest the meat as your recipe directs. Slice across the grain where appropriate. Sauces and accompaniments are suggestions, not included contents. Check cooking guidance for the exact meat and preparation rather than relying on one universal timer.
Vacuum packed or tray wrapped to lock in freshness
Local delivery orders travel chilled in an insulated cool box with ice packs.
Closed Sunday and Monday. Collect your order at the counter during these hours.
“Burgers fantastic, pre prepared meals amazing, steaks gorgeous, staff brilliant. Wouldn’t go anywhere else in Sandbach”
View our Cooking & Safety Guide for safe temperatures and tips.
Need help with portions, storage or allergens? Ask Lee before ordering.
01270 691283From the kitchen
Cooking Picanha Steak
Pat dry, season and sear every outside surface. Adjust cooking for the thickness and rest before slicing across the grain. Rolled or tenderised cuts need thorough cooking.
How to cook steakLee’s tip
Keep that fat cap on
Score the fat, salt it well and cook fat-side down first. For a Brazilian-style feast, cut it into thick strips and skewer it into a C-shape on the grill.
What goes with it?
Farofa, black beans, rice and a fresh vinaigrette salsa. A Malbec or a lime-and-mint soda.
Want Lee’s personal recommendation? Ask him at the counter or call the shop. Always follow the product label and confirm allergens.