Picanha Aberdeen Angus
WHAT IS PICANHA?
A picanha is a triangular popular cut from Brazil, which is now also very popular in Europe. In the Netherlands they sometimes call picanha 'staartstul'. The meat is located on the extension of the flat buttock, or the hind foot, just below the tail. Hence tailpiece. 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 USA, Argentina and Brazil, tailpiece (picanha) is perhaps the number one barbecue meat. Tail piece has a layer of fat on one side, which ensures that it remains juicy and has a lot of flavor. You then fry the meat 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, because a nice BBQ steak doesn't get more versatile in our opinion
PICANHA OF RANCHO'S RESERVE
This picanha comes from Rancho's Reserve in Uruguay. Rancho's Reserve is premium beef from Aberdeen Angus cattle, raised on the fertile grasslands of Uruguay. This country has a rich tradition of livestock farming and is known for its vast, natural meadows, where cattle can graze freely. This natural way of keeping contributes to the excellent quality and pure, authentic taste of the meat.
The meat from these cattle comes directly from Uruguay and is then expertly cut and triple trimmed in our own butcher shop by our Master Butchers. With their craftsmanship precision they ensure the perfect steak, which is immediately ready for the grill. Each picanha undergoes strict quality control, is carefully cut, trimmed and then individually vacuum-sealed in high-quality packaging.
The picanha is then immediately frozen in a shock freezer, whereby the meat is completely frozen within an hour, without loss of quality. This is how you receive the picanha at home: quick frozen and vacuum packed, ready to enjoy a top quality steak at any time.
PICANHA QUEEN OF STEAKS
Picanha is also known as the queen of steaks. The meat is extremely popular in Brazil and other South American countries and is prized for its rich flavor and unique texture. It is a favorite at barbecues and churrasco, the Brazilian style of grilling where the meat is threaded onto a skewer and roasted over an open fire.
PICANHA RECIPES
Want to get started with picanha yourself? There are various recipes on butchery.nl that you can certainly make with. What do you think, for example:
- Reversed Sear Picanha
- Whiskey smoked picanha from the green egg
- Picanha home dinner with little gem, sweet potato puree and chimichurri
- Picanha with classic chimichurri
BUY PICANHA ONLINE?
Picanha is preferably eaten from a nice meat breed, such as this Aberdeen Angus. Fortunately, you don't have to look for long, because we have put together a range of the most beautiful varieties in the world. This picanha from Rancho's Reserve Aberdeen Angus is a South American classic and an absolute top choice. The picanha is delivered super quickly in top quality vacuum packaging. The meat can therefore be put back in the freezer, also for a later time. You can also order for a later time, because you choose the delivery day yourself.
PICANHA FROM DIFFERENT MEAT BREEDS
In addition to Picanha from Rancho's Reserve, we have put together a beautiful range of meat breeds from all over the world. Wagyu, USDA Prime, Grassfed Argentinian, Rubia Gallega: the entire Picanha Assortment can be found here.
Picanha is a magnificent steak/roast that you can prepare in various ways. Below you will find a handy guideline. Scroll through and choose your preferred cooking method!
Low and Slow Preparation of Picanha (Searing & Slow Cooking)
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 gentle cooking and the pan or grill to maximum heat.
Sear or grill the meat until browned all around in a large pan with butter or on the grill until it is completely brown and the fat edge is 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 the meat after searing or afterwards with salt and pepper 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 preparation 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 is 2 degrees below the internal temperatures below. The last 2 degrees will come during the searing.
Sear or grill the meat until browned and crunchy all around 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 the meat after searing or afterwards with salt and pepper 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 preparation time of 2 hours.
Preparation of Picanha Sous Vide
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.
Prepare the warm water bath so that the times below are accurate. Ensure you have a sealed vacuum bag (optionally, you can season the steaks yourself and re-vacuum them. 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.
Sear 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 raise the temperature.
Rest: let the steak rest for 10 minutes before slicing/serving.
Season the steak only halfway through or afterwards with salt and pepper or a rub of your choice.
Sous Vide Stick Settings for Picanha
Rare: 52°C for 3 hours
Medium: 54°C for 3 hours
Medium/Rare: 56°C for 3 hours
Ingredients
rundvlees 100%Nutritional value
| Type | Per 100g |
|---|---|
| Energie (kJ) | 802.56 |
| Energie (kcal) | 192.00 |
| Vet (g) | 11.30 |
| Verzadigd vet (g) | 5.50 |
| Koolhydraten (g) | 0.00 |
| Suikers (g) | 0.00 |
| Vezels (g) | 0.00 |
| Eiwitten (g) | 22.40 |
| Zout (g) | 0.08 |
Picanha Aberdeen Angus
Super snel geleverd, om 9u besteld zelfde avond om 21:10 in huis.
De Picanha was van super kwaliteit , en smelte in de mond.
Deze is voor herhaling vatbaar.
Review by
Geert
|
De Picanha was van super kwaliteit , en smelte in de mond.
Deze is voor herhaling vatbaar.
Picanha Aberdeen Angus
Zeer fijne en smaakvolle Picanha met goede prijs/kwaliteit verhouding!
Review by
Diederik
|
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Picanha Aberdeen Angus
Beautiful picanha from Rancho's Reserve Aberdeen Angus from Uruguay. The Brazilian cut at its best!
- Same day delivery or select a preferred day
- Starting at € 100,- FREE delivery.
- Quick frozen and vacuum packed
-
Product Information
- Reversed Sear Picanha
- Whiskey smoked picanha from the green egg
- Picanha home dinner with little gem, sweet potato puree and chimichurri
- Picanha with classic chimichurri
-
Preparation
-
Voedingswaarde
WHAT IS PICANHA?
A picanha is a triangular popular cut from Brazil, which is now also very popular in Europe. In the Netherlands they sometimes call picanha 'staartstul'. The meat is located on the extension of the flat buttock, or the hind foot, just below the tail. Hence tailpiece. 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 USA, Argentina and Brazil, tailpiece (picanha) is perhaps the number one barbecue meat. Tail piece has a layer of fat on one side, which ensures that it remains juicy and has a lot of flavor. You then fry the meat 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, because a nice BBQ steak doesn't get more versatile in our opinion
PICANHA OF RANCHO'S RESERVE
This picanha comes from Rancho's Reserve in Uruguay. Rancho's Reserve is premium beef from Aberdeen Angus cattle, raised on the fertile grasslands of Uruguay. This country has a rich tradition of livestock farming and is known for its vast, natural meadows, where cattle can graze freely. This natural way of keeping contributes to the excellent quality and pure, authentic taste of the meat.
The meat from these cattle comes directly from Uruguay and is then expertly cut and triple trimmed in our own butcher shop by our Master Butchers. With their craftsmanship precision they ensure the perfect steak, which is immediately ready for the grill. Each picanha undergoes strict quality control, is carefully cut, trimmed and then individually vacuum-sealed in high-quality packaging.
The picanha is then immediately frozen in a shock freezer, whereby the meat is completely frozen within an hour, without loss of quality. This is how you receive the picanha at home: quick frozen and vacuum packed, ready to enjoy a top quality steak at any time.
PICANHA QUEEN OF STEAKS
Picanha is also known as the queen of steaks. The meat is extremely popular in Brazil and other South American countries and is prized for its rich flavor and unique texture. It is a favorite at barbecues and churrasco, the Brazilian style of grilling where the meat is threaded onto a skewer and roasted over an open fire.
PICANHA RECIPES
Want to get started with picanha yourself? There are various recipes on butchery.nl that you can certainly make with. What do you think, for example:
BUY PICANHA ONLINE?
Picanha is preferably eaten from a nice meat breed, such as this Aberdeen Angus. Fortunately, you don't have to look for long, because we have put together a range of the most beautiful varieties in the world. This picanha from Rancho's Reserve Aberdeen Angus is a South American classic and an absolute top choice. The picanha is delivered super quickly in top quality vacuum packaging. The meat can therefore be put back in the freezer, also for a later time. You can also order for a later time, because you choose the delivery day yourself.
PICANHA FROM DIFFERENT MEAT BREEDS
In addition to Picanha from Rancho's Reserve, we have put together a beautiful range of meat breeds from all over the world. Wagyu, USDA Prime, Grassfed Argentinian, Rubia Gallega: the entire Picanha Assortment can be found here.
Picanha is a magnificent steak/roast that you can prepare in various ways. Below you will find a handy guideline. Scroll through and choose your preferred cooking method!
Low and Slow Preparation of Picanha (Searing & Slow Cooking)
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 gentle cooking and the pan or grill to maximum heat.
Sear or grill the meat until browned all around in a large pan with butter or on the grill until it is completely brown and the fat edge is 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 the meat after searing or afterwards with salt and pepper 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 preparation 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 is 2 degrees below the internal temperatures below. The last 2 degrees will come during the searing.
Sear or grill the meat until browned and crunchy all around 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 the meat after searing or afterwards with salt and pepper 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 preparation time of 2 hours.
Preparation of Picanha Sous Vide
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.
Prepare the warm water bath so that the times below are accurate. Ensure you have a sealed vacuum bag (optionally, you can season the steaks yourself and re-vacuum them. 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.
Sear 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 raise the temperature.
Rest: let the steak rest for 10 minutes before slicing/serving.
Season the steak only halfway through or afterwards with salt and pepper or a rub of your choice.
Sous Vide Stick Settings for Picanha
Rare: 52°C for 3 hours
Medium: 54°C for 3 hours
Medium/Rare: 56°C for 3 hours
Ingredients
rundvlees 100%Nutritional value
| Type | Per 100g |
|---|---|
| Energie (kJ) | 802.56 |
| Energie (kcal) | 192.00 |
| Vet (g) | 11.30 |
| Verzadigd vet (g) | 5.50 |
| Koolhydraten (g) | 0.00 |
| Suikers (g) | 0.00 |
| Vezels (g) | 0.00 |
| Eiwitten (g) | 22.40 |
| Zout (g) | 0.08 |