Picanha Black Angus USA
Picanha is on the rise — and I totally get why. It’s fantastic BBQ meat. Especially if you get the cut close to the tip of the rump, you’re holding a true BBQ gem. I had the honour of running the BBQs at the Oranje Camps in Brazil (during the World Cup), and of course, Picanha took centre stage there. Delicious meat with great value for money!
Bert-Jan Lantinga
Very underrated for a long time, but now appreciated: Picanha / tail is wonderfully tender meat, fine in thread and full of flavor . Picanha Black Angus USA is top of the bill...
What is Pincanha / tailpiece?
Picanha, a classic in Brazil, is also known as tailpiece in the Netherlands. The meat is located on the extension of the flat buttock, or the hind foot, just below the tail. The following applies here: the closer to the point, the softer the meat. Only two tail pieces can be cut from a beef, after all a beef only has two buttocks. In typical meat countries such as the USA, Argentina and Brazil, Picanha – or tail – is perhaps the number 1 barbecue meat. The meat has a layer of fat on one side, which ensures that it remains juicy and has a lot of flavor. Picanha is also fried in that layer of fat. In South America, Picanha has the status of tenderloin, but since well-known butchers - such as Ginger Pig in London - share their love for this meat with the world, the popularity of this meat is also increasing rapidly here. And rightly so! Picanha Black Angus USA is delicious meat with a great price/quality ratio!
Picanha Black Angus USA
This tail comes from grainfed USA Black Angus beef; whose origin you can certainly taste. Purebred Black Angus farmers follow the guidelines of 'Non Hormone Treated Caddle'; a guarantee that the animals are not administered hormones, preventive antibiotics or animal raw materials. The USA Black Angus cattle graze on extensive meadows and are fed only vegetable food (mainly grass, corn and grains), so they are raised in a natural and healthy way. Takes some time, but then you get something. Good quality beef simply requires good animal handling. But Picanha USA Black Angus is in a class of its own!
Picanha is a stunning steak/roast that can be prepared in various ways. Below, you'll find a handy guideline. Scroll through and choose your preferred preparation method!
Low and Slow Picanha Preparation (Searing & Slow Cooking)
Plan ahead: Defrost the meat a few days in advance (or a few hours in cold water) and take it out of the fridge 5 hours beforehand to bring it to room temperature.
Preheat: Set the oven to 120°C for slow cooking and heat a pan or grill to maximum temperature.
Sear: Brown the meat all around in a large pan with butter or on the grill until fully browned and the fat edge is crispy.
Transfer: Move the meat to the preheated oven, place it in a baking dish, and add the cooking juices.
Time: Use the guideline below for planning; times are approximate.
Measure: Always check the core temperature for this type of meat. Follow the temperatures in the chart.
Rest: Let the meat rest for 10 minutes before slicing or serving.
Season: Season the meat after searing or before serving with salt, pepper, or a rub of your choice.
Core Final Temperatures
Rare: 52°C
Medium Rare: 54°C
Medium: 57°C
Medium/Well Done: 62°C
Total preparation time: approximately 1.5 hours.
Reversed Sear Picanha (Cooking & Searing)
Plan ahead: Defrost the meat a few days in advance (or a few hours in cold water) and take it out of the fridge 5 hours beforehand to bring it to room temperature.
Preheat: Set the oven or BBQ to 60°C.
Cook: Heat the meat until it reaches 2°C below the desired core temperature. The last 2°C will be achieved during searing.
Sear: Brown the meat all around on the grill or in a pan until the desired core temperature is reached.
Measure: Always check the core temperature for this type of meat. Follow the temperatures in the chart.
Rest: Let the meat rest for 10 minutes before slicing or serving.
Season: Season the meat after searing or before serving with salt, pepper, or a rub of your choice.
Core Final Temperatures
Rare: 52°C (beef, veal)
Medium Rare: 54°C (beef, veal)
Medium: 57°C (beef, lamb, veal)
Medium/Well Done: 62°C (lamb)
Total preparation time: approximately 2 hours.
Sous Vide Picanha Preparation
Plan ahead: Defrost the meat a few days in advance (or a few hours in cold water) and take it out of the fridge 5 hours beforehand to bring it to room temperature.
Preheat: Prepare the warm water bath to ensure the following times are accurate. Ensure the vacuum bag is sealed properly (you can pre-season the steaks and reseal them, but typically the packaging can go straight into the water bath).
Time: Set the sous vide stick according to the chart below. If the meat is still frozen, add an additional hour.
Sear: Grill the steak in a pan or on the BBQ until golden brown, or use a blowtorch. The temperature will not increase further during searing or torching.
Rest: Let the steak rest for 10 minutes before slicing or serving.
Season: Season the steak halfway through or after searing with salt, pepper, or a rub of your choice.
Sous Vide Settings for Picanha
Rare: 52°C for 3 hours
Medium Rare: 54°C for 3 hours
Medium: 56°C for 3 hours
Ingredients
rundvleesNutritional value
| Type | Per 100g |
|---|---|
| Energie (kJ) | 790.02 |
| Energie (kcal) | 189.00 |
| Vet (g) | 12.20 |
| Verzadigd vet (g) | 6.00 |
| Koolhydraten (g) | 0.00 |
| Suikers (g) | 0.00 |
| Vezels (g) | 0.00 |
| Eiwitten (g) | 19.80 |
| Zout (g) | 0.08 |
Picanha Black Angus USA
Picanha from Certified Black Angus USA.
+ Flavour enhancers
+ 3,99 |
100 gram herb butter Toscana
+ 5,99 |
200 ml Meat Jus with Rosemary
+ 5,99 |
100 gram Butchery's steak seasoning
+ 10,50 |
354 gram Croix Valley Original Steak Sauce & Marinade
+ Create a Surf & Turf
+ 49,99 |
800 grams Black Tiger Prawns XXL [2-4 pieces]
+ 5,99 |
4x Broccoli cream cheese gratin tart [100 grams each]
- Delivery on Monday or select a preferred day
- Starting at € 100,- FREE delivery.
- Quick frozen and vacuum packed
Picanha is on the rise — and I totally get why. It’s fantastic BBQ meat. Especially if you get the cut close to the tip of the rump, you’re holding a true BBQ gem. I had the honour of running the BBQs at the Oranje Camps in Brazil (during the World Cup), and of course, Picanha took centre stage there. Delicious meat with great value for money!
Bert-Jan Lantinga
Picanha from Certified Black Angus USA.
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Product Information
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Preparation
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Voedingswaarde
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Reviews
Picanha is on the rise — and I totally get why. It’s fantastic BBQ meat. Especially if you get the cut close to the tip of the rump, you’re holding a true BBQ gem. I had the honour of running the BBQs at the Oranje Camps in Brazil (during the World Cup), and of course, Picanha took centre stage there. Delicious meat with great value for money!
Bert-Jan Lantinga
Very underrated for a long time, but now appreciated: Picanha / tail is wonderfully tender meat, fine in thread and full of flavor . Picanha Black Angus USA is top of the bill...
What is Pincanha / tailpiece?
Picanha, a classic in Brazil, is also known as tailpiece in the Netherlands. The meat is located on the extension of the flat buttock, or the hind foot, just below the tail. The following applies here: the closer to the point, the softer the meat. Only two tail pieces can be cut from a beef, after all a beef only has two buttocks. In typical meat countries such as the USA, Argentina and Brazil, Picanha – or tail – is perhaps the number 1 barbecue meat. The meat has a layer of fat on one side, which ensures that it remains juicy and has a lot of flavor. Picanha is also fried in that layer of fat. In South America, Picanha has the status of tenderloin, but since well-known butchers - such as Ginger Pig in London - share their love for this meat with the world, the popularity of this meat is also increasing rapidly here. And rightly so! Picanha Black Angus USA is delicious meat with a great price/quality ratio!
Picanha Black Angus USA
This tail comes from grainfed USA Black Angus beef; whose origin you can certainly taste. Purebred Black Angus farmers follow the guidelines of 'Non Hormone Treated Caddle'; a guarantee that the animals are not administered hormones, preventive antibiotics or animal raw materials. The USA Black Angus cattle graze on extensive meadows and are fed only vegetable food (mainly grass, corn and grains), so they are raised in a natural and healthy way. Takes some time, but then you get something. Good quality beef simply requires good animal handling. But Picanha USA Black Angus is in a class of its own!
Picanha is a stunning steak/roast that can be prepared in various ways. Below, you'll find a handy guideline. Scroll through and choose your preferred preparation method!
Low and Slow Picanha Preparation (Searing & Slow Cooking)
Plan ahead: Defrost the meat a few days in advance (or a few hours in cold water) and take it out of the fridge 5 hours beforehand to bring it to room temperature.
Preheat: Set the oven to 120°C for slow cooking and heat a pan or grill to maximum temperature.
Sear: Brown the meat all around in a large pan with butter or on the grill until fully browned and the fat edge is crispy.
Transfer: Move the meat to the preheated oven, place it in a baking dish, and add the cooking juices.
Time: Use the guideline below for planning; times are approximate.
Measure: Always check the core temperature for this type of meat. Follow the temperatures in the chart.
Rest: Let the meat rest for 10 minutes before slicing or serving.
Season: Season the meat after searing or before serving with salt, pepper, or a rub of your choice.
Core Final Temperatures
Rare: 52°C
Medium Rare: 54°C
Medium: 57°C
Medium/Well Done: 62°C
Total preparation time: approximately 1.5 hours.
Reversed Sear Picanha (Cooking & Searing)
Plan ahead: Defrost the meat a few days in advance (or a few hours in cold water) and take it out of the fridge 5 hours beforehand to bring it to room temperature.
Preheat: Set the oven or BBQ to 60°C.
Cook: Heat the meat until it reaches 2°C below the desired core temperature. The last 2°C will be achieved during searing.
Sear: Brown the meat all around on the grill or in a pan until the desired core temperature is reached.
Measure: Always check the core temperature for this type of meat. Follow the temperatures in the chart.
Rest: Let the meat rest for 10 minutes before slicing or serving.
Season: Season the meat after searing or before serving with salt, pepper, or a rub of your choice.
Core Final Temperatures
Rare: 52°C (beef, veal)
Medium Rare: 54°C (beef, veal)
Medium: 57°C (beef, lamb, veal)
Medium/Well Done: 62°C (lamb)
Total preparation time: approximately 2 hours.
Sous Vide Picanha Preparation
Plan ahead: Defrost the meat a few days in advance (or a few hours in cold water) and take it out of the fridge 5 hours beforehand to bring it to room temperature.
Preheat: Prepare the warm water bath to ensure the following times are accurate. Ensure the vacuum bag is sealed properly (you can pre-season the steaks and reseal them, but typically the packaging can go straight into the water bath).
Time: Set the sous vide stick according to the chart below. If the meat is still frozen, add an additional hour.
Sear: Grill the steak in a pan or on the BBQ until golden brown, or use a blowtorch. The temperature will not increase further during searing or torching.
Rest: Let the steak rest for 10 minutes before slicing or serving.
Season: Season the steak halfway through or after searing with salt, pepper, or a rub of your choice.
Sous Vide Settings for Picanha
Rare: 52°C for 3 hours
Medium Rare: 54°C for 3 hours
Medium: 56°C for 3 hours
Ingredients
rundvleesNutritional value
| Type | Per 100g |
|---|---|
| Energie (kJ) | 790.02 |
| Energie (kcal) | 189.00 |
| Vet (g) | 12.20 |
| Verzadigd vet (g) | 6.00 |
| Koolhydraten (g) | 0.00 |
| Suikers (g) | 0.00 |
| Vezels (g) | 0.00 |
| Eiwitten (g) | 19.80 |
| Zout (g) | 0.08 |
