Picanha Rubia Gallega
Picanha Rubia Gallega
Picanha from Rubia Gallega is a true treat for lovers of juicy, flavourful beef. This characterful rump cap comes from the renowned Spanish Rubia Gallega breed and features a beautiful fat cap that slowly melts during cooking, adding extra juiciness to the meat. Known for its perfect balance between tenderness and bite, picanha is becoming increasingly popular in European kitchens. Whether you serve it slowly cooked as a Brazilian churrasco classic, or briefly grill it at high heat, this picanha guarantees a full-flavoured experience with the signature herby notes of Rubia Gallega.
What is a picanha?
Picanha is the rump cap of the cow, a triangular muscle located at the back of the loin just above the hip. The meat has a fine grain, beautiful marbling, and a thick fat layer that delivers extra flavour and succulence. When cooked over high heat, the fat crisps up beautifully, while the inside remains tender and rich in taste. Traditionally prepared on the BBQ, picanha also shines when oven-roasted or pan-seared. It’s a cut made for sharing, best served sliced into thick strips and lightly seasoned with coarse salt.
Rubia Gallega from Galicia
Rubia Gallega is a Spanish cattle breed from hilly Galicia, where the animals roam freely and feed on grass, root vegetables, and herbs. They are only slaughtered between the ages of two and seven, which results in a unique depth of flavour that simply can’t be found in younger beef. Rubia Gallega picanha is beautifully marbled, intensely flavoured, and loved by top chefs and meat enthusiasts who value authenticity and terroir. With its deep red colour, herby undertone, and tender texture, this is a special cut of beef you simply have to try.
Ordering Rubia Gallega Picanha online
Rubia Gallega picanha 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. All our meat is delivered quickfrozen and vacuum-packed, ensuring it stays in perfect condition during transport. You choose the delivery moment that suits you best, so you can effortlessly serve a characterful Spanish showpiece at your table.
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 preferred cooking method!
Low and Slow Picanha (Searing & Cooking Through)
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 even cooking and the pan or grill to maximum heat.
Sear or grill the meat all around in a large pan with butter or on the grill until fully browned and the fat edge becomes 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 pepper and salt 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 cooking 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 reaches the temperatures below minus 2 degrees. The final 2 degrees will come during the searing.
Grill or cook the meat all around until golden brown and crunchy 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 pepper and salt 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 cooking time of 2 hours.
Picanha Sous Vide Preparation
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 the vacuum bag is sealed (you can optionally season the steaks and vacuum seal them again, 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.
Grill 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 increase the temperature.
Rest: Let the steak rest for 10 minutes before slicing/serving.
Season: season the steak halfway through or afterwards 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
rundvleesNutritional value
| Type | Per 100g |
|---|---|
| Energie (kJ) | 773 |
| Energie (kcal) | 185 |
| Vet (g) | 12.1 |
| Verzadigd vet (g) | 5.9 |
| Koolhydraten (g) | 0.0 |
| Suikers (g) | 0.0 |
| Vezels (g) | 0.0 |
| Eiwitten (g) | 21.1 |
| Zout (g) | 0.08 |
Picanha Rubia Gallega
Delicious picanha from Rubia Gallega.
+ Flavour enhancers
+ 4,99 |
100 gram herb butter Cafe de Paris
+ 5,99 |
200 ml Meat Jus with Thyme
+ 5,99 |
100 gram Butchery's steak seasoning
+ 10,50 |
354 gram Croix Valley Original Steak Sauce & Marinade
+ 11,19 |
Wagyu Beef Tallow Kagoshima JAP A5
+ Create a Surf & Turf
+ 39,99 |
2x lobstertail Canada [125 grams each]
+ 5,99 |
4x tomato mozzarella 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
Delicious picanha from Rubia Gallega.
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Product Information
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Preparation
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Voedingswaarde
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Reviews
Picanha Rubia Gallega
Picanha from Rubia Gallega is a true treat for lovers of juicy, flavourful beef. This characterful rump cap comes from the renowned Spanish Rubia Gallega breed and features a beautiful fat cap that slowly melts during cooking, adding extra juiciness to the meat. Known for its perfect balance between tenderness and bite, picanha is becoming increasingly popular in European kitchens. Whether you serve it slowly cooked as a Brazilian churrasco classic, or briefly grill it at high heat, this picanha guarantees a full-flavoured experience with the signature herby notes of Rubia Gallega.
What is a picanha?
Picanha is the rump cap of the cow, a triangular muscle located at the back of the loin just above the hip. The meat has a fine grain, beautiful marbling, and a thick fat layer that delivers extra flavour and succulence. When cooked over high heat, the fat crisps up beautifully, while the inside remains tender and rich in taste. Traditionally prepared on the BBQ, picanha also shines when oven-roasted or pan-seared. It’s a cut made for sharing, best served sliced into thick strips and lightly seasoned with coarse salt.
Rubia Gallega from Galicia
Rubia Gallega is a Spanish cattle breed from hilly Galicia, where the animals roam freely and feed on grass, root vegetables, and herbs. They are only slaughtered between the ages of two and seven, which results in a unique depth of flavour that simply can’t be found in younger beef. Rubia Gallega picanha is beautifully marbled, intensely flavoured, and loved by top chefs and meat enthusiasts who value authenticity and terroir. With its deep red colour, herby undertone, and tender texture, this is a special cut of beef you simply have to try.
Ordering Rubia Gallega Picanha online
Rubia Gallega picanha 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. All our meat is delivered quickfrozen and vacuum-packed, ensuring it stays in perfect condition during transport. You choose the delivery moment that suits you best, so you can effortlessly serve a characterful Spanish showpiece at your table.
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 preferred cooking method!
Low and Slow Picanha (Searing & Cooking Through)
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 even cooking and the pan or grill to maximum heat.
Sear or grill the meat all around in a large pan with butter or on the grill until fully browned and the fat edge becomes 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 pepper and salt 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 cooking 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 reaches the temperatures below minus 2 degrees. The final 2 degrees will come during the searing.
Grill or cook the meat all around until golden brown and crunchy 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 pepper and salt 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 cooking time of 2 hours.
Picanha Sous Vide Preparation
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 the vacuum bag is sealed (you can optionally season the steaks and vacuum seal them again, 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.
Grill 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 increase the temperature.
Rest: Let the steak rest for 10 minutes before slicing/serving.
Season: season the steak halfway through or afterwards 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
rundvleesNutritional value
| Type | Per 100g |
|---|---|
| Energie (kJ) | 773 |
| Energie (kcal) | 185 |
| Vet (g) | 12.1 |
| Verzadigd vet (g) | 5.9 |
| Koolhydraten (g) | 0.0 |
| Suikers (g) | 0.0 |
| Vezels (g) | 0.0 |
| Eiwitten (g) | 21.1 |
| Zout (g) | 0.08 |
