Simmental Picanha

What is a Simmental Picanha?

Simmental picanha – also known as rump cap – is one of the most popular cuts of beef for the barbecue. And for good reason: the meat has a coarse grain, is wonderfully tender, and packed with flavor. The fat cap on top is characteristic and essential for preparation. It slowly melts during grilling, keeping the meat juicy while adding a rich, distinctive taste. The picanha is cut from the extended top of the rump, just below the tail of the cow. As you get closer to the tip, the meat becomes even more tender. A true classic, beloved in South America – and now a staple on Dutch BBQs as well.

Trimmed in our own butcher shop

As soon as the Simmental Picanha arrives at our facility, it’s inspected by our Master Butchers. They check the meat for quality, cut, and fat coverage. If the fat cap is too thick, we trim it slightly – without removing the signature fat layer. Each picanha is then hand-packed, weighed, and labeled. That way, you know exactly what you're getting: true craftsmanship, nose to tail.

Picanha from the Simmental breed

The Simmental breed is a traditional dual-purpose cattle breed originating from the Bernese Oberland, a mountainous region in Switzerland. Over the centuries, the breed has spread to other Alpine countries like Germany and Austria, where it’s still raised in the traditional way. The animals graze freely on alpine meadows, feeding on fresh grass, wildflowers, and herbs. That natural diet contributes to the characteristic flavor of the meat: intense, pure, and rich in taste.

Simmental cattle grow slowly and live for at least three years. They calve at least twice before being slaughtered. This results in deeply colored meat, with a fine structure and excellent marbling. You can see it, smell it – and definitely taste it.

Picanha delivered flash-frozen

After trimming, the Simmental picanha is quickly and carefully packed. Then comes the flash-freeze: frozen at extremely low temperature within an hour. This preserves flavor, texture, and nutrients to the maximum. Your order is delivered frozen in a sturdy box with insulation and dry ice. Convenient: you can store it straight in your freezer – or… put it straight on the grill, of course.

Order Simmental Picanha online

You can easily order this Simmental Picanha online at The Butchery. Order before 11:00 a.m., and you can have it delivered that same evening. Naturally flash-frozen, straight from our butcher shop. What’s next? Grill. Share. Enjoy.

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!

PICANHA LOW AND SLOW (SEAR & THEN ROAST)

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 bring it to room temperature.
Preheat the oven to 120°C for gentle roasting, and heat up the grill or pan to maximum temperature.
Sear the meat all around in a large pan with butter or on the grill until nicely browned and the fat cap becomes crispy.
Transfer the meat to the preheated oven — place the seared steak in an oven dish and pour in the pan juices.
Time: use the guideline below for planning; these times are indicative.
Always measure the core temperature of this type of meat. Use the temperatures from the table.
Rest: let the meat rest for 10 minutes before slicing or serving.
Season the meat after searing or before serving with salt and pepper or a rub of your choice.

FINAL CORE TEMPERATURES

Rare 52°C Medium rare 54°C
Medium 57°C
Rosé/Well-done 62°C

Total cooking time: approximately 1.5 hours

REVERSE SEAR PICANHA (ROAST THEN SEAR)

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 bring it to room temperature.
Preheat the oven or BBQ to 60°C.
Roast the meat until it reaches 2°C below the desired core temperature — the final 2°C will come during searing.
Sear the meat on all sides until beautifully browned and crispy, reaching the final core temperature.
Always measure the core temperature using the table below.
Rest: let the meat rest for 10 minutes before slicing or serving.
Season the meat after searing or before serving with salt and pepper or a rub of your choice.

Final core temperatures

Rare 52°C (beef, veal)
Medium rare 54°C (beef, veal)
Medium 57°C (beef, lamb, veal)
Rosé/well-done 62°C (lamb)

Total cooking time: approximately 2 hours

SOU 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 before cooking to bring it to room temperature.
Preheat the sous vide water bath according to the table below. Make sure your vacuum bag is sealed tightly (you can season the steak beforehand and re-vacuum it, but usually the original packaging can go in the water as is).
Time: set your sous vide stick based on the values below. If the meat is still frozen, add 1 hour to the time.
Sear the steak in a hot pan or on the BBQ until golden brown. You can also use a torch. The temperature won’t rise any further during this step.
Rest: let the steak rest for 10 minutes before slicing or serving.
Season the steak halfway through or after cooking with salt, 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

Ingredients

rundvlees

Nutritional value

Type	Per 100g
Energie (kJ)	627.00
Energie (kcal)	150.00
Vet (g)	6.60
Verzadigd vet (g)	3.20
Koolhydraten (g)	0.00
Suikers (g)	0.00
Vezels (g)	0.00
Eiwitten (g)	22.70
Zout (g)	0.08

Simmental Picanha

Simmental picanha, carefully cut and double-trimmed by our Master Butcher into the perfect steak. The Simmental picanha is flash-frozen at the peak of tenderness, ensuring ultimate freshness upon arrival.

Delivery by saturday

+ Flavour enhancers

+ 3,99 | 100 gram herb butter Toscana

+ 5,99 | 200 ml Meat Jus with Shallot

+ 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 tomato mozzarella gratin tart [100 grams each]

+ 7,99 | 8x Haricots verts wrapped in Livar bacon

Delivery by saturday or select a preferred day
Starting at € 100,- FREE delivery.
Quick frozen and vacuum packed

Product Information

What is a Simmental Picanha?

Trimmed in our own butcher shop

Picanha from the Simmental breed

Picanha delivered flash-frozen

Order Simmental Picanha online

Preparation

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!

PICANHA LOW AND SLOW (SEAR & THEN ROAST)

FINAL CORE TEMPERATURES

Rare 52°C Medium rare 54°C
Medium 57°C
Rosé/Well-done 62°C

Total cooking time: approximately 1.5 hours

REVERSE SEAR PICANHA (ROAST THEN SEAR)

Final core temperatures

Rare 52°C (beef, veal)
Medium rare 54°C (beef, veal)
Medium 57°C (beef, lamb, veal)
Rosé/well-done 62°C (lamb)

Total cooking time: approximately 2 hours

SOU 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 before cooking to bring it to room temperature.
Preheat the sous vide water bath according to the table below. Make sure your vacuum bag is sealed tightly (you can season the steak beforehand and re-vacuum it, but usually the original packaging can go in the water as is).
Time: set your sous vide stick based on the values below. If the meat is still frozen, add 1 hour to the time.
Sear the steak in a hot pan or on the BBQ until golden brown. You can also use a torch. The temperature won’t rise any further during this step.
Rest: let the steak rest for 10 minutes before slicing or serving.
Season the steak halfway through or after cooking with salt, pepper, or a rub of your choice.