100% Pedigree Native Angus® Thick Cut Picahna Steak
Originating from South America, this cut comes from the top of the rump and has gained popularity as a steak due to its creamy fat cap and beautiful marbling within the meat. Somewhere between a rump steak and a sirloin steak with a flavour to rival both.
Hung on the bone for 3 weeks to intensify the beefy flavour. The meat is finely marbled and has great texture.
Native Angus® - The Blueprint of Aberdeen Angus Beef
Our Slow grown Native Angus® cattle are 100% grass fed on our own lush, untreated Durham pastures. The beef is hung on the bone and dry aged for at least 3 weeks. It develops an intense depth of flavour and delicious texture. The meat from the ‘Slow Grown’ Native Angus® is finely marbled and produces beef of an outstanding eating quality.
Thick cut steaks for the larger appetite. A rich meaty steak, full of flavour.