Picanha Black Angus AUS
PICANHA BLACK ANGUS AUSTRALIA
The picanha from Australian Black Angus cattle is a cut with character – firm, flavorful, and easily recognized by the thick fat cap on top. That layer slowly melts during cooking, keeping the meat tender and juicy. It’s a cut best cooked slowly, on the barbecue or in the oven. And once you slice into it, you’ll instantly understand why this cut is a favorite across South America.
WHAT IS A PICANHA?
Picanha is the rump cap of the cow. Triangular in shape, with a beautiful fat layer on top. That fat is not something to trim off — you leave it on. It melts into the meat during cooking, adding flavor and juiciness. You can prepare picanha whole or slice it into steaks and quickly grill. The key is to slice against the grain to maintain tenderness and highlight its natural texture.
BLACK ANGUS FROM AUSTRALIA
This meat comes from Australian Black Angus cattle. The animals are raised outdoors, fed on a diet of grass and grain, and grown without hormones or unnecessary additives. And you can taste the difference. The meat is firm but never tough — rich in flavor without being fatty. Black Angus is a breed known for consistent quality, especially with cuts like these, where simplicity and purity shine.
ORDER BLACK ANGUS PICANHA ONLINE?
At The Butchery, you can easily order this picanha online. Each piece is hand-cut, vacuum-packed, and delivered frozen. Order before 11:00 a.m. and it will be delivered that same evening in the Netherlands or Belgium. Prefer a different day? You can choose the delivery time that suits you best. Let it thaw gently, prepare it with care – and the rest, the meat will do on its own.
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: 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 Cote de Boeuf (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: 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 1 hour.
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: 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
Brief Preparation of Cote de Boeuf
- Let the Cote de Boeuf come to room temperature
- Place the Cote de Boeuf in the oven or BBQ at 50°C for 1 hour
- Then generously season with your favorite rub or salt and pepper
- Sear each side for 3 to 4 minutes until golden brown over high heat
- Remove the bone and sear each side for an additional 30 seconds
Ingredients
rundvleesNutritional value
| Type | Per 100g |
|---|---|
| Energie (kJ) | 831.82 |
| Energie (kcal) | 199.00 |
| Vet (g) | 12.20 |
| Verzadigd vet (g) | 5.90 |
| Koolhydraten (g) | 0.00 |
| Suikers (g) | 0.00 |
| Vezels (g) | 0.00 |
| Eiwitten (g) | 22.40 |
| Zout (g) | 0.08 |
Picanha Black Angus AUS
A picanha, also known as rump cap, from Australian Black Angus beef.
+ Flavour enhancers
+ 3,99 |
100 gram herb butter Cafe de Paris
+ 5,99 |
200 ml Meat Jus with Rosemary
+ 3,99 |
100 gram Butchery's seasalt flakes
+ 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]
+ 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
A picanha, also known as rump cap, from Australian Black Angus beef.
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Product Information
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Preparation
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Voedingswaarde
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Reviews
PICANHA BLACK ANGUS AUSTRALIA
The picanha from Australian Black Angus cattle is a cut with character – firm, flavorful, and easily recognized by the thick fat cap on top. That layer slowly melts during cooking, keeping the meat tender and juicy. It’s a cut best cooked slowly, on the barbecue or in the oven. And once you slice into it, you’ll instantly understand why this cut is a favorite across South America.
WHAT IS A PICANHA?
Picanha is the rump cap of the cow. Triangular in shape, with a beautiful fat layer on top. That fat is not something to trim off — you leave it on. It melts into the meat during cooking, adding flavor and juiciness. You can prepare picanha whole or slice it into steaks and quickly grill. The key is to slice against the grain to maintain tenderness and highlight its natural texture.
BLACK ANGUS FROM AUSTRALIA
This meat comes from Australian Black Angus cattle. The animals are raised outdoors, fed on a diet of grass and grain, and grown without hormones or unnecessary additives. And you can taste the difference. The meat is firm but never tough — rich in flavor without being fatty. Black Angus is a breed known for consistent quality, especially with cuts like these, where simplicity and purity shine.
ORDER BLACK ANGUS PICANHA ONLINE?
At The Butchery, you can easily order this picanha online. Each piece is hand-cut, vacuum-packed, and delivered frozen. Order before 11:00 a.m. and it will be delivered that same evening in the Netherlands or Belgium. Prefer a different day? You can choose the delivery time that suits you best. Let it thaw gently, prepare it with care – and the rest, the meat will do on its own.
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: 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 Cote de Boeuf (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: 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 1 hour.
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: 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
Brief Preparation of Cote de Boeuf
- Let the Cote de Boeuf come to room temperature
- Place the Cote de Boeuf in the oven or BBQ at 50°C for 1 hour
- Then generously season with your favorite rub or salt and pepper
- Sear each side for 3 to 4 minutes until golden brown over high heat
- Remove the bone and sear each side for an additional 30 seconds
Ingredients
rundvleesNutritional value
| Type | Per 100g |
|---|---|
| Energie (kJ) | 831.82 |
| Energie (kcal) | 199.00 |
| Vet (g) | 12.20 |
| Verzadigd vet (g) | 5.90 |
| Koolhydraten (g) | 0.00 |
| Suikers (g) | 0.00 |
| Vezels (g) | 0.00 |
| Eiwitten (g) | 22.40 |
| Zout (g) | 0.08 |
