Veal picanha
Veal Picanha
Picanha comes from the tail end of the animal and is popular with anyone who enjoys pure meat with a firm bite. The fat cap on top melts slowly during cooking and keeps the meat tender inside. On the barbecue or in the oven, picanha is all about simplicity and proper preparation.
What is picanha?
Picanha is cut from the rump cap, the part just above the hind leg. The meat has a firm grain and stays juicy thanks to the fat layer. It is ideal for whole piece preparations: first seared briefly, then gently cooked through. Always slice the meat against the grain for the best result.
Order picanha online?
You can order picanha easily online at The Butchery. Our butchers cut each piece with care and check for the proper fat layer. Order in the morning and you will receive it the same evening in the Netherlands and Belgium. Does that not fit your schedule? Simply choose a different delivery moment. The meat is vacuum sealed and flash frozen, keeping the quality perfect until the moment of cooking.
Picanha is a beautiful steak or roast that you can prepare in various ways. Below you will find a helpful guideline. Scroll through and choose your preferred cooking method.
Preparing Picanha low and slow (searing and finishing)
Plan ahead, thaw the meat a few days in advance (or a few hours in cold water) and take it out of the refrigerator 5 hours before cooking to bring it to room temperature.
Preheat the oven to 120C for gentle cooking and heat the pan or grill to maximum heat.
Sear or grill the meat on all sides in a large pan with butter or on the grill until it is fully browned and the fat cap becomes nice and crunchy.
Move the meat to the preheated oven, place the seared steak in an oven dish and add the cooking fat.
Time: use the schedule below for your planning; these times are indicative.
Measure the core temperature for this type of meat. Use the temperatures from the schedule.
Rest: let the meat rest for 10 minutes before slicing or serving.
Season the meat after searing or afterwards with salt and pepper or a rub of your choice.
Final core temperatures
Rare 52C Medium rare 54C
Medium 57C
Rose or well done 62C
Keep in mind a total cooking time of 1 point 5 hours.
Reversed sear Picanha (cooking and finishing)
Plan ahead, thaw the meat a few days in advance (or a few hours in cold water) and take it out of the refrigerator 5 hours before cooking to bring it to room temperature.
Preheat the oven or barbecue to 60C.
Cook the meat until it is 2 degrees below the final core temperature. The last 2 degrees will be reached during searing.
Sear or grill the meat until browned and crunchy and the desired core temperature is reached.
Measure the core temperature for this type of meat. Use the temperatures from the schedule.
Rest: let the meat rest for 10 minutes before slicing or serving.
Season the meat after searing or afterwards with salt and pepper or a rub of your choice.
Final core temperatures
Rare 52C (beef, veal)
Medium rare 54C (beef, veal)
Medium 57C (beef, lamb, veal)
Rose or well done 62C (lamb)
Keep in mind a total cooking time of 2 hours.
Preparing Picanha Sous Vide
Plan ahead, thaw the meat a few days in advance (or a few hours in cold water) and take it out of the refrigerator 5 hours before cooking to bring it to room temperature.
Preheat the warm water bath so the times below are accurate. Ensure the vacuum bag is fully sealed. If desired, you can season the steaks beforehand and reseal them. Normally, the package can go straight into the warm water bath.
Time, set the sous vide stick according to the schedule below. If the meat is still frozen, add 1 hour.
Sear the steak in a pan or on the barbecue until golden brown, or use a torch. The temperature will not increase any further during searing.
Rest, let the steak rest for 10 minutes before slicing or serving.
Season the steak halfway through or afterwards with salt and pepper or a rub of your choice.
Sous vide settings for picanha
Rare: 52C for 3 hours
Medium: 54C for 3 hours
Medium rare: 56C for 3 hours
Ingredients
kalfsvleesNutritional value
| Type | Per 100g |
|---|---|
| Energie (kJ) | 426 |
| Energie (kcal) | 102 |
| Vet (g) | 1.8 |
| Verzadigd vet (g) | 0.9 |
| Koolhydraten (g) | 0.0 |
| Suikers (g) | 0.0 |
| Vezels (g) | 0.0 |
| Eiwitten (g) | 21.4 |
| Zout (g) | 0.15 |
Veal picanha
Tender picanha (tail) of veal.
+ Flavour enhancers
+ 4,99 |
100 gram herb butter Toscana
+ 4,99 |
200 gram black pepper sauce
+ 5,99 |
100 gram Butchery's steak seasoning
+ 13,99 |
Wagyu Beef Tallow Kagoshima JAP A5
+ Create a Surf & Turf
+ 35,99 |
2x lobstertail Canada [125 grams each]
+ 4,99 |
200 gram wild mushroom sauce
+ 5,99 |
4x creamy cheese gratin tart [100 grams each]
+ 9,99 |
8x Haricots verts wrapped in Livar bacon
- Next day delivery or select a preferred day
- Starting at € 100,- FREE delivery.
- Quick frozen and vacuum packed
Tender picanha (tail) of veal.
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Product Information
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Preparation
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Voedingswaarde
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Reviews
Veal Picanha
Picanha comes from the tail end of the animal and is popular with anyone who enjoys pure meat with a firm bite. The fat cap on top melts slowly during cooking and keeps the meat tender inside. On the barbecue or in the oven, picanha is all about simplicity and proper preparation.
What is picanha?
Picanha is cut from the rump cap, the part just above the hind leg. The meat has a firm grain and stays juicy thanks to the fat layer. It is ideal for whole piece preparations: first seared briefly, then gently cooked through. Always slice the meat against the grain for the best result.
Order picanha online?
You can order picanha easily online at The Butchery. Our butchers cut each piece with care and check for the proper fat layer. Order in the morning and you will receive it the same evening in the Netherlands and Belgium. Does that not fit your schedule? Simply choose a different delivery moment. The meat is vacuum sealed and flash frozen, keeping the quality perfect until the moment of cooking.
Picanha is a beautiful steak or roast that you can prepare in various ways. Below you will find a helpful guideline. Scroll through and choose your preferred cooking method.
Preparing Picanha low and slow (searing and finishing)
Plan ahead, thaw the meat a few days in advance (or a few hours in cold water) and take it out of the refrigerator 5 hours before cooking to bring it to room temperature.
Preheat the oven to 120C for gentle cooking and heat the pan or grill to maximum heat.
Sear or grill the meat on all sides in a large pan with butter or on the grill until it is fully browned and the fat cap becomes nice and crunchy.
Move the meat to the preheated oven, place the seared steak in an oven dish and add the cooking fat.
Time: use the schedule below for your planning; these times are indicative.
Measure the core temperature for this type of meat. Use the temperatures from the schedule.
Rest: let the meat rest for 10 minutes before slicing or serving.
Season the meat after searing or afterwards with salt and pepper or a rub of your choice.
Final core temperatures
Rare 52C Medium rare 54C
Medium 57C
Rose or well done 62C
Keep in mind a total cooking time of 1 point 5 hours.
Reversed sear Picanha (cooking and finishing)
Plan ahead, thaw the meat a few days in advance (or a few hours in cold water) and take it out of the refrigerator 5 hours before cooking to bring it to room temperature.
Preheat the oven or barbecue to 60C.
Cook the meat until it is 2 degrees below the final core temperature. The last 2 degrees will be reached during searing.
Sear or grill the meat until browned and crunchy and the desired core temperature is reached.
Measure the core temperature for this type of meat. Use the temperatures from the schedule.
Rest: let the meat rest for 10 minutes before slicing or serving.
Season the meat after searing or afterwards with salt and pepper or a rub of your choice.
Final core temperatures
Rare 52C (beef, veal)
Medium rare 54C (beef, veal)
Medium 57C (beef, lamb, veal)
Rose or well done 62C (lamb)
Keep in mind a total cooking time of 2 hours.
Preparing Picanha Sous Vide
Plan ahead, thaw the meat a few days in advance (or a few hours in cold water) and take it out of the refrigerator 5 hours before cooking to bring it to room temperature.
Preheat the warm water bath so the times below are accurate. Ensure the vacuum bag is fully sealed. If desired, you can season the steaks beforehand and reseal them. Normally, the package can go straight into the warm water bath.
Time, set the sous vide stick according to the schedule below. If the meat is still frozen, add 1 hour.
Sear the steak in a pan or on the barbecue until golden brown, or use a torch. The temperature will not increase any further during searing.
Rest, let the steak rest for 10 minutes before slicing or serving.
Season the steak halfway through or afterwards with salt and pepper or a rub of your choice.
Sous vide settings for picanha
Rare: 52C for 3 hours
Medium: 54C for 3 hours
Medium rare: 56C for 3 hours
Ingredients
kalfsvleesNutritional value
| Type | Per 100g |
|---|---|
| Energie (kJ) | 426 |
| Energie (kcal) | 102 |
| Vet (g) | 1.8 |
| Verzadigd vet (g) | 0.9 |
| Koolhydraten (g) | 0.0 |
| Suikers (g) | 0.0 |
| Vezels (g) | 0.0 |
| Eiwitten (g) | 21.4 |
| Zout (g) | 0.15 |
