This stunning cut of beef has become incredibly popular at The Gog.  Still relatively unknown in the UK, the picanha is a very popular cut in South America, where the 'rump cap' is the most prized.

At The Gog, we love to 'reverse-sear' them, bringing the internal temperature to 45-46 degrees in the oven, before searing the outside.  After plenty of rest (30 mins+), slice across the grain, sprinkle on some sea salt, and get ready to serve an incredibly flavoured and tender joint of beef.