Picanha (tailpiece) Blonde d'Aquitaine

Picanha Blonde d’Aquitaine

The picanha from Blonde d’Aquitaine is a much-loved cut with a bold beef flavour and a signature fat cap that slowly melts during cooking, infusing the meat with a juicy and rich aroma. This South American classic, also known as rump cap, is perfect for whole roasting on the BBQ or in the oven, but also shines when sliced into thick steaks and grilled over high heat. A favourite among fans of flavourful, honest beef with a firm bite and a robust texture.

What is picanha?

Picanha is the triangular rump cap located just above the hind leg, near the tail. This part of the cow sees little muscle strain, resulting in tender meat with a gentle chew. What makes picanha unique is the thick layer of fat on top, which slowly melts as it cooks, keeping the meat juicy and full of flavour. In Brazil, it’s the ultimate BBQ cut, often roasted on a spit. It’s just as impressive when prepared in a cast-iron skillet or oven, as long as it’s cooked the right way.

Blonde d’Aquitaine: top-quality from our own region

Our picanha comes from Blonde d’Aquitaine cattle selected from farmers we’ve worked with for many years. These animals roam freely in wide open pastures and are fed a carefully balanced diet of fresh grass, alfalfa, grains, maize, potatoes and essential minerals and vitamins. This thoughtful feeding and natural lifestyle result in firm, flavourful beef with a rich, pure taste. The outcome is honest meat with character, raised with care and respect.

Order Blonde d’Aquitaine picanha online

Blonde d’Aquitaine 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. Each piece is carefully trimmed by our Master Butchers for the ideal fat-to-meat ratio. Prefer a different delivery time? No problem, choose what suits you best. We deliver quick-frozen and vacuum-packed to keep quality intact throughout transport.

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!

Preparing Picanha Low and Slow (searing & slow roasting)

Plan ahead: thaw the meat a few days in advance (or a few hours in cold water) and remove it from the refrigerator 5 hours before cooking to bring it to room temperature.
Preheat the oven to 120°C for perfect slow cooking and heat the pan or grill to maximum temperature.
Sear the meat until brown on all sides in a large pan with butter or on the grill, ensuring the fat cap becomes nicely crunchy.
Transfer the meat to the preheated oven, place the steak in an oven dish, and pour in the cooking juices.
Time: Use the schedule below for planning; the times are indicative.
Check the core temperature of the meat using the temperatures in the table.
Rest: Allow the meat to rest for 10 minutes before slicing or serving.
Season: Add salt and pepper or your choice of rub after searing or before serving.

Core Temperatures

Rare: 52°C
Medium Rare: 54°C
Medium: 57°C
Medium Well/Well Done: 62°C

Total cooking time is approximately 1.5 hours.

Reversed Sear Picanha (slow cook & sear)

Plan ahead: thaw the meat a few days in advance (or a few hours in cold water) and remove it from the refrigerator 5 hours before cooking to bring it to room temperature.
Preheat the oven or BBQ to 60°C.
Cook the meat until the core temperature is 2°C below the desired final temperature. The final 2°C will be achieved during searing.
Sear the meat on all sides until brown and crunchy, reaching the desired core temperature.
Check the core temperature of the meat using the temperatures in the table.
Rest: Allow the meat to rest for 10 minutes before slicing or serving.
Season: Add salt and pepper or your choice of rub after searing or before serving.

Core Temperatures

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

Total cooking time is approximately 2 hours.

Picanha Sous Vide Preparation

Plan ahead: thaw the meat a few days in advance (or a few hours in cold water) and remove it from the refrigerator 5 hours before cooking to bring it to room temperature.
Preheat the water bath to ensure the correct cooking times. Use a sealed vacuum bag (you can pre-season the steaks and reseal them, but the original packaging is usually fine for sous vide cooking).
Time: Set the sous vide stick according to the schedule below. If the meat is frozen, add 1 hour to the cooking time.
Sear the steak in a pan or on the BBQ until golden brown. A torch can also be used. The temperature will not increase further during this step.
Rest: Allow the steak to rest for 10 minutes before slicing or serving.
Season: Add salt and pepper or your choice of rub halfway through or after cooking.

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

rundvlees 100%

Nutritional value

Type Per 100g
Energie (kJ) 689.7
Energie (kcal) 165
Vet (g) 8.1
Verzadigd vet (g) 3.9
Koolhydraten (g) 0
Suikers (g) 0
Vezels (g) 0
Eiwitten (g) 22.9
Zout (g) 0.08

Picanha (tailpiece) Blonde d'Aquitaine

Picanha, the tail end of beef, from Blonde d'Aquitaine from Twente.

check-circle Delivery by saturday

+ Flavour enhancers

+ 3,19 | 100 gram herb butter Cafe de Paris
+ 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

+ 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
  • check-circle check-circle Delivery by saturday or select a preferred day
  • check-circle check-circle Starting at € 100,- FREE delivery.
  • check-circle check-circle Quick frozen and vacuum packed
Picanha, the tail end of beef, from Blonde d'Aquitaine from Twente.

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