About your Grass Fed Picanha Steak
The Picanha Steak was commonly cooked “Asado Style” in South America over live fire, & more recently has been grilled on many home Barbecues. The Picanha Steak is a medium coarse cut of beef from the Rump, like many coarser cuts, it has amazing flavour when grilled on the Barbecue. We offer 2 different sizes to buy online; medium, under 1.8 kilos or large, over 1.8 kilos. This gives a better option when working out portions & shopping budgets.
How can you cook your Beef Picanha Steak?
The best way to cook Picanha is over hot coals or live fire, they are also very good as an oven roast.
- You can “Spit Roast” this by cutting into 2 inch thick pieces (5cm) & skewer them onto your spit roast as half moon shaped pieces. let the meat cook evenly, & listen to the “Sizzle” of the “Fat Cap” rendering down adding to the flavour of the steak.
- Again, but cutting thick 2 inch steaks, place them onto your Barbecue grill & turn regularly until medium “Doneness” with an internal temperature of 65-68°c
- The whole Picanha Steak can be grilled as a single piece over hot coals or hanging over live fire using wood instead of charcoal. This takes a little more experience, but it is fun & the results are worth the wait. The Fat Cap on the Picanha offers extra moisture into the meat when cooking, & you know that “Fat is Flavour” !!
Off the Barbecue/Oven Temperature after resting
Rare 54°c 57°c to 60°c
Medium Rare 60°c 63°c
Medium 68°c 70°c
Well Done 74°c 77°c
This cut of Beef originates from South America, typically a very popular cut in Brazil & Argentina. The cut of beef is named after the branding iron used in these countries, the brand on the animals is usually placed on the “Rump Cap” hence the cut being called “The Picanha”. The internet has changed the world, people are seeing what other countries eat & different ways of cooking; Asado Style Cooking is he popular one from these countries.
Where is the Picanha Steak cut from on the cow?
The Picanha Steak is cut from the Top of the Rump; it is the top muscle of the whole Rump Steak, when cut into steaks, it appears to be elongated oval type pieces. The “Fat Cap” remains on the piece to give it extra flavour when cooking & to add moisture to the piece. The Whole Primal Rump Steak is made of mainly 2 parts; the Rump Cap (Picanha) & the Rump Heart. The Rump Hearts have no external fat & are a more popular cut for European countries who prefer less fat with their meats.
As they say “fat is flavour” & this piece has the right course texture to compliment the fat cap to deliver fantastic flavour. The texture of the meat becomes very tender when cooked to a temperature of around 54°c, 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 20 minutes, this relaxes the meat fibres & allows the meat to soak up its natural juices for the best results every time. All meat should be rested after cooking because it will give a more natural bite to it & make is far juicier. Slicing your Picanha Steak must be done across the grain to help separate the meat fibres, making it easier to eat & digest.
Is your Picanha Steak value for money?
As we are a Meat Wholesaler & produce all our meat cuts at source, we are able to offer great prices for our Picanha Steak. We make large batches of over 2000 pieces for some restaurant customers & the cost of production per piece is greatly reduced. We pass on these savings to our customers, so you get the benefit of buying direct from a producer / wholesaler when ordered online. See how Sherwood Foods gives you more meat for your money. #moremeatfym
Having access to great quality meat cuts that are not readily available of the shelf, like the Picanha, doesn’t have to be expensive. Having a large selection of Grass Fed Cattle to choose from here in Ireland gives us the opportunity to select the best pieces to make an affordable steak.
Packaging & provenance of your Picanha Steak.
The Picanha Steak is vacuum sealed in clear recyclable pouches, each one is single packed immediately after cutting. This limits any loss of natural juices & helps to prevent any growth of natural bacteria found in meats. The vacuum process sucks the moisture into the meat, holds it in shape & protects it whilst frozen. The pouches keep any other food stuffs in your fridge from tainting the meat & they are perfect for keeping the meat moist when thawing out before cooking.
When packaging our meat products we use clear recyclable plastic pouches. At Sherwood Foods we are always looking to reduce our use of plastic & one way we are doing this is by using thinner, stronger pouches. A reduction of 20% has been made by doing this, & a further 50% reduction in plastic has been achieved by placing more product per pack.
We are always encouraging our customers to place all the meat packaging & the delivery packaging into recycling bins at home. Your link in the “Recycling Chain Process” is the most important because the materials need to go back into the chain.
The vacuum packaging & keeping the meat chilled / frozen, gives the Picanha Steak a very long shelf life, with a just cut taste up to 24 months after production.
All our production facilities are BRCGS Approved & operate under strict guidelines for for safety. The production rooms are all kept at very low temperatures during the cutting & packing process. The butchers & production staff all have compulsory health checks before entering the premises, & they all wear fully protective clothing. The operating procedures are designed to ensure clean, natural tasting, Restaurant Quality, safe meat is produced.
The process from farm to fork is designed to maximise value for money & minimise waste, with welfare & the environment top of the list. We are always using local herds supplied from sustainable farmers that have a great selection of quality cattle, with the best commercially reared standards. The locality of the farms in relation to production, means less distance for the cattle to be transported; lowering vehicle emissions & keeping stress levels to a minimum for the cattle.
All our beef is fully traceable through modern technology with animals now having virtual passports to ensure they are monitored from farm to fork.
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 natural flavour of the meat is due to the way the cattle fed all year round with fresh grass & cut grass for the winter months when inside out of the cold.
The Grass Fed Picanha Steak is becoming more frequently found on social media posts for home cooking & Barbecue restaurants. Cook this as a piece or try making the steaks with your favourite Barbecue 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 with friends & family, Beef Picanha Steak gives you delicious steaks or an awesome roast, the barbecue is the most popular way of cooking with this. Excellent food should be shared, & we love to share your posts on Social Media of all your pictures, videos, reels, stories, techniques, recipes, dishes etc. Why not tag us on your posts? We can use your ideas to inspire our followers to try new recipes at home for their friends & family!
We are on Facebook, Instagram & Twitter, feel free to use our hashtags because it will make it easier for our followers to find your posts;
Sherwood Foods Hashtags: #ourbrandisapromise#abrandisapromise #moremeatfym
Different ways to cook Beef Picanha Steak :
- MORE INFORMATION ABOUT GRASS FED PICANHA STEAK
-
About your Grass Fed Picanha Steak
The Picanha Steak was commonly cooked “Asado Style” in South America over live fire, & more recently has been grilled on many home Barbecues. The Picanha Steak is a medium coarse cut of beef from the Rump, like many coarser cuts, it has amazing flavour when grilled on the Barbecue. We offer 2 different sizes to buy online; medium, under 1.8 kilos or large, over 1.8 kilos. This gives a better option when working out portions & shopping budgets.
How can you cook your Beef Picanha Steak?
The best way to cook Picanha is over hot coals or live fire, they are also very good as an oven roast.
- You can “Spit Roast” this by cutting into 2 inch thick pieces (5cm) & skewer them onto your spit roast as half moon shaped pieces. let the meat cook evenly, & listen to the “Sizzle” of the “Fat Cap” rendering down adding to the flavour of the steak.
- Again, but cutting thick 2 inch steaks, place them onto your Barbecue grill & turn regularly until medium “Doneness” with an internal temperature of 65-68°c
- The whole Picanha Steak can be grilled as a single piece over hot coals or hanging over live fire using wood instead of charcoal. This takes a little more experience, but it is fun & the results are worth the wait. The Fat Cap on the Picanha offers extra moisture into the meat when cooking, & you know that “Fat is Flavour” !!
Off the Barbecue/Oven Temperature after resting
Rare 54°c 57°c to 60°c
Medium Rare 60°c 63°c
Medium 68°c 70°c
Well Done 74°c 77°cThis cut of Beef originates from South America, typically a very popular cut in Brazil & Argentina. The cut of beef is named after the branding iron used in these countries, the brand on the animals is usually placed on the “Rump Cap” hence the cut being called “The Picanha”. The internet has changed the world, people are seeing what other countries eat & different ways of cooking; Asado Style Cooking is he popular one from these countries.
Where is the Picanha Steak cut from on the cow?
The Picanha Steak is cut from the Top of the Rump; it is the top muscle of the whole Rump Steak, when cut into steaks, it appears to be elongated oval type pieces. The “Fat Cap” remains on the piece to give it extra flavour when cooking & to add moisture to the piece. The Whole Primal Rump Steak is made of mainly 2 parts; the Rump Cap (Picanha) & the Rump Heart. The Rump Hearts have no external fat & are a more popular cut for European countries who prefer less fat with their meats.
As they say “fat is flavour” & this piece has the right course texture to compliment the fat cap to deliver fantastic flavour. The texture of the meat becomes very tender when cooked to a temperature of around 54°c, 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 20 minutes, this relaxes the meat fibres & allows the meat to soak up its natural juices for the best results every time. All meat should be rested after cooking because it will give a more natural bite to it & make is far juicier. Slicing your Picanha Steak must be done across the grain to help separate the meat fibres, making it easier to eat & digest.
Is your Picanha Steak value for money?
As we are a Meat Wholesaler & produce all our meat cuts at source, we are able to offer great prices for our Picanha Steak. We make large batches of over 2000 pieces for some restaurant customers & the cost of production per piece is greatly reduced. We pass on these savings to our customers, so you get the benefit of buying direct from a producer / wholesaler when ordered online. See how Sherwood Foods gives you more meat for your money. #moremeatfym
Having access to great quality meat cuts that are not readily available of the shelf, like the Picanha, doesn’t have to be expensive. Having a large selection of Grass Fed Cattle to choose from here in Ireland gives us the opportunity to select the best pieces to make an affordable steak.
Packaging & provenance of your Picanha Steak.
The Picanha Steak is vacuum sealed in clear recyclable pouches, each one is single packed immediately after cutting. This limits any loss of natural juices & helps to prevent any growth of natural bacteria found in meats. The vacuum process sucks the moisture into the meat, holds it in shape & protects it whilst frozen. The pouches keep any other food stuffs in your fridge from tainting the meat & they are perfect for keeping the meat moist when thawing out before cooking.
When packaging our meat products we use clear recyclable plastic pouches. At Sherwood Foods we are always looking to reduce our use of plastic & one way we are doing this is by using thinner, stronger pouches. A reduction of 20% has been made by doing this, & a further 50% reduction in plastic has been achieved by placing more product per pack.
We are always encouraging our customers to place all the meat packaging & the delivery packaging into recycling bins at home. Your link in the “Recycling Chain Process” is the most important because the materials need to go back into the chain.
The vacuum packaging & keeping the meat chilled / frozen, gives the Picanha Steak a very long shelf life, with a just cut taste up to 24 months after production.
All our production facilities are BRCGS Approved & operate under strict guidelines for for safety. The production rooms are all kept at very low temperatures during the cutting & packing process. The butchers & production staff all have compulsory health checks before entering the premises, & they all wear fully protective clothing. The operating procedures are designed to ensure clean, natural tasting, Restaurant Quality, safe meat is produced.
The process from farm to fork is designed to maximise value for money & minimise waste, with welfare & the environment top of the list. We are always using local herds supplied from sustainable farmers that have a great selection of quality cattle, with the best commercially reared standards. The locality of the farms in relation to production, means less distance for the cattle to be transported; lowering vehicle emissions & keeping stress levels to a minimum for the cattle.
All our beef is fully traceable through modern technology with animals now having virtual passports to ensure they are monitored from farm to fork.
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 natural flavour of the meat is due to the way the cattle fed all year round with fresh grass & cut grass for the winter months when inside out of the cold.
The Grass Fed Picanha Steak is becoming more frequently found on social media posts for home cooking & Barbecue restaurants. Cook this as a piece or try making the steaks with your favourite Barbecue 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 with friends & family, Beef Picanha Steak gives you delicious steaks or an awesome roast, the barbecue is the most popular way of cooking with this. Excellent food should be shared, & we love to share your posts on Social Media of all your pictures, videos, reels, stories, techniques, recipes, dishes etc. Why not tag us on your posts? We can use your ideas to inspire our followers to try new recipes at home for their friends & family!
We are on Facebook, Instagram & Twitter, feel free to use our hashtags because it will make it easier for our followers to find your posts;
Sherwood Foods Hashtags: #ourbrandisapromise#abrandisapromise #moremeatfym
Different ways to cook Beef Picanha Steak :
- HOW TO COOK GRASS FED PICANHA STEAK
