Grass Fed Beef Strips
Steak, sliced for the wok.
- Pack
- Steak strips · 500 g
- Serves
- 4
- Feed
- 100% grass-fed
- Origin
- South-west Victoria, Australia
AED 47.50AED 95/kg
Union Station · Australia
Grass Fed Picanha Steak
The Brazilian barbecue cut, with its fat cap on.
AED 30AED 150/kg
1 steak · 200 g · serves 1Order by 2pm — cut fresh in the morning, delivered tomorrow in a chilled van. Choose your window.
- Grass-fed
- No hormones
- Chilled delivery
- Cut
- Picanha Steak
- Weight
- 200 g
- Serves
- 1
- Feed
- 100% grass-fed
- Origin
- South-west Victoria, Australia
- Brand
- Union Station
- Pieces
- 1
Halal — certification details available on request. Keep refrigerated at 0–4°C; freeze on arrival if you are not cooking it within two days.
Why choose this?
Buy it if you like your steak with a proper cap of fat and a bit of chew.
100% grass-fed rump cap, the cut Brazil builds a barbecue around. A thick cap of fat over lean, full-flavoured meat. Less marbled than the ribeye; the flavour is in the fat, so cook it fat-side first.
Cooking idea
How we’d cook it
A starting point, not a rule. Thickness, your pan and how you like it all move the numbers.
- Method
- Pan-sear or grill
- Time
- 5–6 minutes fat side, 2 minutes meat side
- Inside
- 54°C inside for medium-rare
- Rest
- Rest 5 minutes, slice against the grain
- 1
Score the fat cap in a diamond pattern without cutting into the meat. Salt well.
- 2
Start fat-side down in a cold pan and bring the heat up so the fat renders and crisps.
- 3
Turn onto the meat side over high heat to finish.
The butcher’s note
“Don’t trim the cap. It looks like a lot of fat on the board, and it is exactly the right amount in the pan.”
— Our master butcher, Butcher’s Counter
Where it’s from
Where our grass-fed beef comes from
Union Station, south-west Victoria, Australia. 100% grass-fed and pasture-raised, no hormones, no feedlots. One family group from paddock to port; one butchery, ours, from port to your kitchen.
The whole chain, farm to doorComplete the plate
Goes with this
For the same barbecue, faster.