Grass Fed Picanha Steak:
Our expert butchers leave the fat cap on one side to keep the piece moist during your cook. As they say “fat is flavour” & this piece has the right course texture to compliment the fat cap to deliver fantastic flavour. The texture becomes very tender when cooked to a temperature of around 130°F this will give you a medium-rare result with easy to chew slices.
When cooked to your preferred “doneness” let it rest as a piece for 10 minutes, then slice across the grain as this will help separate the fibres of the meat when eating. You can cut this piece into thick slices before cooking & place them on skewers or cook them hot n’ fast in the pan. This will give you a more traditional looking steak.
This type of cut originates from South America, typically a very popular cut in Brazil & Argentina named after the branding iron used in these countries, the brand on the animals is usually placed on the Rump hence the cut being called “The Picanha”. The internet has changed the world, people are seeing what other countries eat & are keen to try new cuts or ways of cooking; Asado Style Cooking is one of those from these regions.
Cuts like Grass Fed Picanha Steak are now becoming very popular in restaurants & homes in the UK & across Europe, the demand for items such as this have risen, along with the price.
As we are a UK meat wholesaler & have access to many different factories in different countries, we are able to pass on savings to you & this is why we can be selective in quality & offer better value for money. Having access to great quality meat cuts that are not readily available of the shelf, shouldn’t be compromised by expensive prices.
The Grass Fed Picanha Steak is vacuum-sealed in our clear recyclable pouches to ensure that all the natural ingredients & flavour are there for you when opened in your kitchen. The clear packaging protects the steak when being delivered & stored in your fridge or freezer. The clear pouches also stop it from drying out when raising to room temperature before cooking.
The process of cutting & packing is done under temperature control in a few minutes to stop the meat losing moisture & to give an extended shelf life because it greatly reduces the chance of bacteria from getting onto the meat. The vacuum sealing sucks the natural juices back into the steak to give a much fresher piece.
The process from farm to fork is designed to maximise value for money & minimise waste, with welfare & the environment top of the list. All our production facilities are BRC Approved & we are always using local herds, this is very important to us as an online butcher in the UK.
Sherwood Irish Grass-Fed beef is an excellent source of vitamins, minerals & protein that helps promote energy levels. Our Irish Grass-Fed beef enjoys some of the best green pastures that Ireland has to offer, with the higher than average rainfall there is never a shortage of lush grass for them to enjoy. The welfare of all the cattle is very important not only to the livestock but to the results it brings to the table.
All our beef is fully traceable through modern technology with animals now having virtual passports to ensure they are monitored from farm to fork.
We have the choice of excellent stock to choose from over here, & this gives us a wonderful opportunity to create & share our consistent “restaurant quality” tasty products.
The Grass Fed Picanha Steak is becoming more frequently found on social media posts for home cooking & BBQ restaurants. Cook this as a piece or try making the steaks with your favourite BBQ rub to create delicious meals with friends. This will be something as a new favourite on your menu at home, a dish cut of meat that will be great for sharing with friends & family.
Enjoy cooking & sharing your steak, don’t forget to tag us in your social media posts. #abrandisapromise