100% Grass Fed Beef Picanha Point Steak

Rule no.1 always make sure your steak is at room temperature before cooking. 

Oil the steak, this ensures you get even coverage on the steak. If possible use vegetable oil with a high smoking point such as sunflower oil. If you're like us and love the richness of butter, do so after you've flipped the steak; basting it in the hot butter as it cooks. If you want an extra flavour dimension add some herbs like rosemary or thyme and garlic when you add the butter! 

Season your steak well with salt and freshly ground pepper (don't use pepper powder as it's likely to burn and taste acrid). Use a heavy-based pan or griddle, ideally made from cast iron which retains its heat well.

Add your steak to a HOT pan and turn it every minute for a more even cooking. For a 2-2.5cm thick steak use the following time as a guide (turning the steak every minute!)

• Rare - 3 mins total
• Medium Rare - 4 mins total
• Medium Well - 5-6 mins total
• Well Done - 8 mins total

The most important thing to remember is you must put your steak into a very hot pan to sear it, locking in the juices and giving an amazing crust.

The best way to tell how your steak is cooked is by learning how to feel it, this can be done by gently pressing the pad below your thumb and comparing it with the meat. With an open hand, your pad will feel soft like a blue steak, if you bring your thumb over to touch the underside of your little finger, it will feel harder like a well-done steak, in between is medium and so on you get the idea.

Once cooked let it rest for the same amount of time you cooked it for, this allows the muscle fibres to relax and reabsorb their own juices, I know this is hard and your mouth will be salivating but just do it, you'll thank us after! Enjoy!

If you have any issues with any of your meat please contact us straight away and we will do our utmost to resolve them. You’re happiness and health are our priority, this is a new venture and we want you to be 100% satisfied. 

Please see our Delivery, Collection and Returns Page for more info.

For delivery and collection info please visit our Delivery, Collection and Returns page.

Please store your meat in a refridgerator below 4c, if frozen store below -18c. When you want to eat some delicious meat get it out of the freezer and place it on a plate at the bottom of your fridge to allow it to defrost slowly, allow 10-12hrs/kg.

Allow the meat to get to room temperature before cooking.

Most beef you eat is known as Prime beef, usually aged between 12-30 months old. Our Nempnett Prime beef is always 24-30 months of age as we want our animals to reach full maturity to enhance the quality and flavour of its meat. 

Aged Suckler beef is from our cows who are over 30 months. They have been born on our farm and instead of going for prime beef at 2 years old, she's kept as a mature cow in our herd, to breed from. She would have had a good long life on our farm, naturally raising her young and grazing our native pastures, basically living a very natural life. 

The end result is phenomenal its like beef fully loaded with flavour. As we want to maintain our herd this beef will naturally always be in short supply, but when it is available it’ll be well worth the wait.