Picanha Charra
Picanha Charra
The Picanha from the Charra breed is a cut with real character. This popular steak from South America is known for its triangular shape and generous fat cap, which slowly melts during cooking and infuses the meat with juiciness and flavour. The meat itself has a deep beefy taste and a firm bite, ideal for those who love a pure and powerful meat experience. Perfect for whole-grill cooking on the BBQ, or roasting in the oven for a beautifully crisp edge and rich flavour.
What is a picanha?
Picanha, also known as rump cap in the Netherlands, comes from the hindquarter of the cow, just above the leg. It’s a prized cut in Brazilian cuisine, and has been steadily gaining popularity in Europe. Its distinctive fat layer is essential to the taste, it melts gently during cooking and gives the meat tenderness and rich aroma. Picanha is best cooked to a medium-rare doneness and sliced into thick cuts, so you get the full texture and flavour. Whether slow-cooked on the BBQ or seared quickly, this cut consistently delivers a top result.
Charra: powerful beef from Salamanca
Robust Charra cattle from the Spanish region of Salamanca are known for their strong character and unique flavour. Charra is an exclusive Spanish breed, and certainly not something you'll find just anywhere. The Charra beef at The Butchery comes straight from Spain and is flash-frozen within the hour to ensure maximum freshness, we call that quickfrozen. We work directly with top-tier Spanish suppliers and select only the finest quality meat.
Want to order Picanha Charra online?
Picanha from the Charra breed 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. Prefer to choose your own delivery moment? That’s possible too, we ship vacuum-packed and quickfrozen, so you’re guaranteed top quality from the moment it arrives.
Picanha is a beautiful steak/roast that can be prepared in various ways. Below you'll find a handy guideline. Scroll through and choose your preparation method!
Picanha low and slow preparation (searing & 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 before cooking to reach room temperature.
Preheat the oven to 120°C for perfect cooking and 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 browned and the fat edge is nice and crispy.
Move the meat to the preheated oven, place the seared steak in an ovenproof dish, and add the cooking fat.
Time: use the below times for your own planning; these are indicative.
Measure the core temperature with a thermometer. Use the temperatures from the chart.
Resting: let the meat rest for 10 minutes before slicing/serving.
Season the meat after searing or afterward with pepper and salt or a rub of your choice.
Core Final Temperatures
Rare 52°C
Medium rare 54°C
Medium 57°C
Well done 62°C
Allow for a total cooking time of 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 before cooking to reach room temperature.
Preheat the oven or BBQ to 60°C.
Cook the meat until the core temperature is 2°C below your desired final temperature. The last 2°C will be added during the searing.
Grill or cook the meat on all sides until the desired core temperature is reached.
Measure the core temperature with a thermometer. Use the temperatures from the chart.
Resting: let the meat rest for 10 minutes before slicing/serving.
Season the meat after searing or afterward with pepper and salt 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)
Well done 62°C (lamb)
Allow for a total cooking time of 2 hours.
Picanha Sous Vide 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 before cooking to reach room temperature.
Preheat the warm water bath so that the below times are accurate. Use a sealed vacuum bag (you can season the steaks and reseal them if desired, but typically the packaging can go straight into the warm water bath).
Time: set the sous vide stick according to the following schedule. If the meat is still frozen, add 1 hour.
Grill the steak in a pan or on the BBQ until golden brown. You can also use a torch, as searing or branding will not increase the temperature further.
Resting: let the steak rest for 10 minutes before slicing/serving.
Season the steak halfway through or afterward with pepper and salt 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
rundvlees 100%Nutritional value
| Type | Per 100g |
|---|---|
| Energie (kJ) | 773.3 |
| Energie (kcal) | 185 |
| Vet (g) | 10.5 |
| Verzadigd vet (g) | 5.1 |
| Koolhydraten (g) | 0 |
| Suikers (g) | 0 |
| Vezels (g) | 0 |
| Eiwitten (g) | 22.4 |
| Zout (g) | 0.08 |
Picanha Charra
Picanha from the Charra breed is a flavourful rump cap with a firm fat layer, full of character and perfect for grilling or roasting.
+ Flavour enhancers
+ 3,99 |
100 gram herb butter Toscana
+ 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
+ 49,99 |
800 grams Black Tiger Prawns XXL [2-4 pieces]
+ 5,99 |
4x tomato mozzarella gratin tart [100 grams each]
- Same day delivery or select a preferred day
- Starting at € 100,- FREE delivery.
- Quick frozen and vacuum packed
Picanha from the Charra breed is a flavourful rump cap with a firm fat layer, full of character and perfect for grilling or roasting.
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Product Information
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Preparation
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Voedingswaarde
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Reviews
Picanha Charra
The Picanha from the Charra breed is a cut with real character. This popular steak from South America is known for its triangular shape and generous fat cap, which slowly melts during cooking and infuses the meat with juiciness and flavour. The meat itself has a deep beefy taste and a firm bite, ideal for those who love a pure and powerful meat experience. Perfect for whole-grill cooking on the BBQ, or roasting in the oven for a beautifully crisp edge and rich flavour.
What is a picanha?
Picanha, also known as rump cap in the Netherlands, comes from the hindquarter of the cow, just above the leg. It’s a prized cut in Brazilian cuisine, and has been steadily gaining popularity in Europe. Its distinctive fat layer is essential to the taste, it melts gently during cooking and gives the meat tenderness and rich aroma. Picanha is best cooked to a medium-rare doneness and sliced into thick cuts, so you get the full texture and flavour. Whether slow-cooked on the BBQ or seared quickly, this cut consistently delivers a top result.
Charra: powerful beef from Salamanca
Robust Charra cattle from the Spanish region of Salamanca are known for their strong character and unique flavour. Charra is an exclusive Spanish breed, and certainly not something you'll find just anywhere. The Charra beef at The Butchery comes straight from Spain and is flash-frozen within the hour to ensure maximum freshness, we call that quickfrozen. We work directly with top-tier Spanish suppliers and select only the finest quality meat.
Want to order Picanha Charra online?
Picanha from the Charra breed 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. Prefer to choose your own delivery moment? That’s possible too, we ship vacuum-packed and quickfrozen, so you’re guaranteed top quality from the moment it arrives.
Picanha is a beautiful steak/roast that can be prepared in various ways. Below you'll find a handy guideline. Scroll through and choose your preparation method!
Picanha low and slow preparation (searing & 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 before cooking to reach room temperature.
Preheat the oven to 120°C for perfect cooking and 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 browned and the fat edge is nice and crispy.
Move the meat to the preheated oven, place the seared steak in an ovenproof dish, and add the cooking fat.
Time: use the below times for your own planning; these are indicative.
Measure the core temperature with a thermometer. Use the temperatures from the chart.
Resting: let the meat rest for 10 minutes before slicing/serving.
Season the meat after searing or afterward with pepper and salt or a rub of your choice.
Core Final Temperatures
Rare 52°C
Medium rare 54°C
Medium 57°C
Well done 62°C
Allow for a total cooking time of 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 before cooking to reach room temperature.
Preheat the oven or BBQ to 60°C.
Cook the meat until the core temperature is 2°C below your desired final temperature. The last 2°C will be added during the searing.
Grill or cook the meat on all sides until the desired core temperature is reached.
Measure the core temperature with a thermometer. Use the temperatures from the chart.
Resting: let the meat rest for 10 minutes before slicing/serving.
Season the meat after searing or afterward with pepper and salt 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)
Well done 62°C (lamb)
Allow for a total cooking time of 2 hours.
Picanha Sous Vide 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 before cooking to reach room temperature.
Preheat the warm water bath so that the below times are accurate. Use a sealed vacuum bag (you can season the steaks and reseal them if desired, but typically the packaging can go straight into the warm water bath).
Time: set the sous vide stick according to the following schedule. If the meat is still frozen, add 1 hour.
Grill the steak in a pan or on the BBQ until golden brown. You can also use a torch, as searing or branding will not increase the temperature further.
Resting: let the steak rest for 10 minutes before slicing/serving.
Season the steak halfway through or afterward with pepper and salt 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
rundvlees 100%Nutritional value
| Type | Per 100g |
|---|---|
| Energie (kJ) | 773.3 |
| Energie (kcal) | 185 |
| Vet (g) | 10.5 |
| Verzadigd vet (g) | 5.1 |
| Koolhydraten (g) | 0 |
| Suikers (g) | 0 |
| Vezels (g) | 0 |
| Eiwitten (g) | 22.4 |
| Zout (g) | 0.08 |
