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Picanha Black Angus Premium Grassfed ARG

Picanha Hereford

Picanha Black Angus Premium Grassfed ARG

Picanha is one of the most beloved cuts of beef in South America, and for good reason. This flavour-packed cut, also known as the rump cap, features a signature fat cap that slowly melts during cooking, keeping the meat tender and juicy. Our picanha comes from 100% grass-fed Black Angus cattle from Argentina, and delivers a deep, rich beef flavour with a firm bite. Perfect for the BBQ, roasted whole or grilled in thick slices, this picanha brings bold flavour to the table without the need for complicated preparation.

What is picanha?

Picanha is the rump cap of the cow, located just above the top of the hind leg. Triangular in shape, it’s easily recognised by its thick layer of fat on top. That fat cap is essential for both taste and juiciness. As the meat cooks, the fat slowly melts into it, resulting in a buttery texture and bold, beefy flavour. In Brazil, picanha is the undisputed BBQ favourite, often seasoned simply with coarse salt and grilled over charcoal. It's quickly gaining popularity in the Netherlands too, thanks to its striking appearance and rich taste.

Argentinian Black Angus, grass-fed and natural

This picanha comes from Black Angus cattle that graze freely on the vast pampas of Argentina. The animals live without stress, feeding only on grass and wild herbs, with no grain, no confinement and no unnecessary additives. This pasture-raised lifestyle leads to beef that’s high in omega-3, low in omega-6 and bursting with natural flavour. The combination of purebred Black Angus genetics, healthy forage and freedom delivers meat you can taste in every bite. Honest, natural and full of character, premium beef at its finest.

Want to order Picanha Black Angus Premium Grassfed ARG online?

Picanha Black Angus Premium Grassfed ARG is easy to order online at premium butcher The Butchery, order before 11am and receive it the same evening in the Netherlands and Belgium, free shipping from €60.

Picanha is a magnificent steak/roast that you can prepare in various ways. Below you will find a handy guideline. Scroll through and choose your preferred cooking method!

Picanha Low and Slow Preparation (Searing & Slow Cooking)

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 reach room temperature.
Preheat the oven to 120°C for gentle cooking and the pan or grill to maximum heat.
Sear or grill the meat until browned all around in a large pan with butter or on the grill until it is completely brown and the fat edge is nice and crunchy.
Transfer the meat to the preheated oven, place the seared steak in a baking dish, and add the rendered fat.
Time: use the schedule below for your own planning; these times are indicative.
Measure the internal temperature for these types of meat. Use the temperatures from the schedule.
Rest: let the meat rest for 10 minutes before slicing/serving.
Season the meat after searing or afterwards with salt and pepper or a rub of your choice.

Final Internal Temperatures

Rare: 52°C
Medium Rare: 54°C
Medium: 57°C
Well-done: 62°C

Allow for a total preparation time of 1.5 hours.

Reversed Sear Picanha (Cooking & Searing)

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 reach room temperature.
Preheat the oven or BBQ to 60°C.
Cook the meat until it is 2 degrees below the internal temperatures below. The last 2 degrees will come during the searing.
Sear or grill the meat until browned and crunchy all around until the desired internal temperature is reached.
Measure the internal temperature for these types of meat. Use the temperatures from the schedule.
Rest: let the meat rest for 10 minutes before slicing/serving.
Season the meat after searing or afterwards with salt and pepper or a rub of your choice.

Final Internal Temperatures

Rare: 52°C (beef, veal)
Medium Rare: 54°C (beef, veal)
Medium: 57°C (beef, lamb, veal)
Well-done: 62°C (lamb)

Allow for a total preparation time of 2 hours.

Preparation of 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 reach room temperature.
Preheat the warm water bath so that the times below are accurate. Ensure you have a sealed vacuum bag (optionally, you can season the steaks yourself and re-vacuum them. But normally, the packaging can go directly 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 BBQ until golden brown; you can also use a torch, as searing or flaming will no longer raise the temperature.
Rest: let the steak rest for 10 minutes before slicing/serving.
Season the steak only halfway through or afterwards with salt and pepper or a rub of your choice.

Sous Vide Stick Settings for Picanha

Rare: 52°C for 3 hours
Medium/Rare: 54°C for 3 hours
Medium: 56°C for 3 hours

Ingredients

100% rundvlees

Nutritional value

Type Per 100g
Energie (kJ) N/B
Energie (kcal) N/B
Vet (g) N/B
Verzadigd vet (g) N/B
Koolhydraten (g) N/B
Suikers (g) N/B
Vezels (g) N/B
Eiwitten (g) N/B
Zout (g) N/B

Picanha Black Angus Premium Grassfed ARG

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Picanha from Argentinian Black Angus, with a fat cap and full of flavour. Grass-fed and perfect for the BBQ or oven.

+ Flavour enhancers

+ 3,19 | 100 gram herb butter Cafe de Paris
+ 5,99 | 200 ml Meat Jus with Shallot
+ 5,99 | 100 gram Butchery's steak seasoning
+ 10,50 | 354 gram Croix Valley Original Steak Sauce & Marinade

+ Create a Surf & Turf

+ 39,99 | 2x lobstertail Canada [125 grams each]
+ 5,99 | 4x Broccoli cream cheese gratin tart [100 grams each]
+ 7,99 | 8x Haricots verts wrapped in Livar bacon
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  • check-circle check-circle Starting at € 100,- FREE delivery.
  • check-circle check-circle Quick frozen and vacuum packed

Picanha from Argentinian Black Angus, with a fat cap and full of flavour. Grass-fed and perfect for the BBQ or oven.

  • Product Information
    chevron-down chevron-up

    • Picanha Black Angus Premium Grassfed ARG

    Picanha is one of the most beloved cuts of beef in South America, and for good reason. This flavour-packed cut, also known as the rump cap, features a signature fat cap that slowly melts during cooking, keeping the meat tender and juicy. Our picanha comes from 100% grass-fed Black Angus cattle from Argentina, and delivers a deep, rich beef flavour with a firm bite. Perfect for the BBQ, roasted whole or grilled in thick slices, this picanha brings bold flavour to the table without the need for complicated preparation.

    What is picanha?

    Picanha is the rump cap of the cow, located just above the top of the hind leg. Triangular in shape, it’s easily recognised by its thick layer of fat on top. That fat cap is essential for both taste and juiciness. As the meat cooks, the fat slowly melts into it, resulting in a buttery texture and bold, beefy flavour. In Brazil, picanha is the undisputed BBQ favourite, often seasoned simply with coarse salt and grilled over charcoal. It's quickly gaining popularity in the Netherlands too, thanks to its striking appearance and rich taste.

    Argentinian Black Angus, grass-fed and natural

    This picanha comes from Black Angus cattle that graze freely on the vast pampas of Argentina. The animals live without stress, feeding only on grass and wild herbs, with no grain, no confinement and no unnecessary additives. This pasture-raised lifestyle leads to beef that’s high in omega-3, low in omega-6 and bursting with natural flavour. The combination of purebred Black Angus genetics, healthy forage and freedom delivers meat you can taste in every bite. Honest, natural and full of character, premium beef at its finest.

    Want to order Picanha Black Angus Premium Grassfed ARG online?

    Picanha Black Angus Premium Grassfed ARG is easy to order online at premium butcher The Butchery, order before 11am and receive it the same evening in the Netherlands and Belgium, free shipping from €60.

  • Preparation
    chevron-down chevron-up

    • Picanha is a magnificent steak/roast that you can prepare in various ways. Below you will find a handy guideline. Scroll through and choose your preferred cooking method!

    Picanha Low and Slow Preparation (Searing & Slow Cooking)

    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 reach room temperature.
    Preheat the oven to 120°C for gentle cooking and the pan or grill to maximum heat.
    Sear or grill the meat until browned all around in a large pan with butter or on the grill until it is completely brown and the fat edge is nice and crunchy.
    Transfer the meat to the preheated oven, place the seared steak in a baking dish, and add the rendered fat.
    Time: use the schedule below for your own planning; these times are indicative.
    Measure the internal temperature for these types of meat. Use the temperatures from the schedule.
    Rest: let the meat rest for 10 minutes before slicing/serving.
    Season the meat after searing or afterwards with salt and pepper or a rub of your choice.

    Final Internal Temperatures

    Rare: 52°C
    Medium Rare: 54°C
    Medium: 57°C
    Well-done: 62°C

    Allow for a total preparation time of 1.5 hours.

    Reversed Sear Picanha (Cooking & Searing)

    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 reach room temperature.
    Preheat the oven or BBQ to 60°C.
    Cook the meat until it is 2 degrees below the internal temperatures below. The last 2 degrees will come during the searing.
    Sear or grill the meat until browned and crunchy all around until the desired internal temperature is reached.
    Measure the internal temperature for these types of meat. Use the temperatures from the schedule.
    Rest: let the meat rest for 10 minutes before slicing/serving.
    Season the meat after searing or afterwards with salt and pepper or a rub of your choice.

    Final Internal Temperatures

    Rare: 52°C (beef, veal)
    Medium Rare: 54°C (beef, veal)
    Medium: 57°C (beef, lamb, veal)
    Well-done: 62°C (lamb)

    Allow for a total preparation time of 2 hours.

    Preparation of 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 reach room temperature.
    Preheat the warm water bath so that the times below are accurate. Ensure you have a sealed vacuum bag (optionally, you can season the steaks yourself and re-vacuum them. But normally, the packaging can go directly 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 BBQ until golden brown; you can also use a torch, as searing or flaming will no longer raise the temperature.
    Rest: let the steak rest for 10 minutes before slicing/serving.
    Season the steak only halfway through or afterwards with salt and pepper or a rub of your choice.

    Sous Vide Stick Settings for Picanha

    Rare: 52°C for 3 hours
    Medium/Rare: 54°C for 3 hours
    Medium: 56°C for 3 hours

  • Voedingswaarde
    chevron-down chevron-up

    • Ingredients

    100% rundvlees

    Nutritional value

    Type Per 100g
    Energie (kJ) N/B
    Energie (kcal) N/B
    Vet (g) N/B
    Verzadigd vet (g) N/B
    Koolhydraten (g) N/B
    Suikers (g) N/B
    Vezels (g) N/B
    Eiwitten (g) N/B
    Zout (g) N/B
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