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The picanha, one of the juiciest cuts of beef, in which the flavor of Galician cow is manifested with greater intensity.
It is one of the quintessential cuts of Brazilian cuisine, and increasingly famous in the best restaurants throughout the peninsula. It is characterized by having a layer of fat that covers its entire lower area. In addition, the meat of this cut is super juicy, and adapts very well to grilling or griddle.
The product can be presented as a whole piece or cut into steaks. In each selection, we send you 0.5 kg of picanha, always vacuum-sealed.
Cow picanha is a highly demanded meat. This is a typical cut from Brazil that has spread worldwide. This piece is located on both sides of the animal's spine. As you can see in the photo, it has a layer of fat that gives the meat a very special flavor. It's delicious!
You can choose whether you want it in steaks (they are amazing grilled or grilled) or the whole piece (ideal for roasting).
You can prepare picanha in the oven or on the grill. Although these recipes are delicious, we love to eat picanha in grilled steaks. The steaks are very juicy. If you haven't tried them yet, we encourage you to do it, you will love them!
Another characteristic recipe is to put the whole piece of picanha on the coals, so that the layer of fat is on top. Slowly cook for about 90 minutes. The result is spectacular.
We recommend keeping the meat between 1º and 5ºC. Best before: within 7 days. A good idea is to take the meat out of the fridge 15 minutes before cooking it so that it can come to room temperature and not be cold on the inside if cooked rare. You can freeze this product without any problems for 6 months.
The picanha, one of the juiciest cuts of beef, in which the flavor of Galician cow is manifested with greater intensity.
It is one of the quintessential cuts of Brazilian cuisine, and increasingly famous in the best restaurants throughout the peninsula. It is characterized by having a layer of fat that covers its entire lower area. In addition, the meat of this cut is super juicy, and adapts very well to grilling or griddle.
The product can be presented as a whole piece or cut into steaks. In each selection, we send you 0.5 kg of picanha, always vacuum-sealed.
Cow picanha is a highly demanded meat. This is a typical cut from Brazil that has spread worldwide. This piece is located on both sides of the animal's spine. As you can see in the photo, it has a layer of fat that gives the meat a very special flavor. It's delicious!
You can choose whether you want it in steaks (they are amazing grilled or grilled) or the whole piece (ideal for roasting).
You can prepare picanha in the oven or on the grill. Although these recipes are delicious, we love to eat picanha in grilled steaks. The steaks are very juicy. If you haven't tried them yet, we encourage you to do it, you will love them!
Another characteristic recipe is to put the whole piece of picanha on the coals, so that the layer of fat is on top. Slowly cook for about 90 minutes. The result is spectacular.
We recommend keeping the meat between 1º and 5ºC. Best before: within 7 days. A good idea is to take the meat out of the fridge 15 minutes before cooking it so that it can come to room temperature and not be cold on the inside if cooked rare. You can freeze this product without any problems for 6 months.
