Information about Beef Picanha Steak.
The Picanha Steak is a good sized succulent cut of Beef from the top of the Rump & great when cooked over live fire or Smoked on the Barbecue. The piece has a Fat Cap across the top which adds flavour & also keeps the meat moist during cooking. The 1.6Kg whole piece is a generous size & excellent for sharing, especially at the Barbecue. The grain of the meat has a medium coarseness with fat marbling throughout, this makes awesome flavoured tender Steaks. These delicious value Steaks are packed in Clear Recyclable Pouches for convenience & easy storage in the freezer.
What is a Picanha Steak?
The Picanha is a whole muscle cut from the top of the Rump with the fat on.
The Whole Picanha Steak is a medium coarse cut of Beef from the Rump, like many coarser cuts, has amazing flavour when grilled on the Barbecue. The shape of the Picanha is almost triangular & approximately 7cm at its thickest point, with an average weight of 1.6Kg. It is a natural cut of meat that is removed by seaming the piece off the Rump, so weights do vary according to the size of the Whole Rump. The Picanha Steak is commonly referred to as a “Rump Cap” because it’s cut from the top of the Rump.
How is whole Beef Picanha Steak cut?
The Picanha Steak is cut as a single muscle from the Top of the Rump.
Before the Picanha is cut the “Whole D Cut Rumps” need to be selected for quality & enough fat cover to make a good piece. The expert butchers place the Rump (with the fat side up) on the cutting block & carefully remove the Rump Cap Muscle without slicing into the meat. The Picanha is trimmed & tidied up leaving the essential fat layer on the top.
The Whole Primal Rump Steak is made of 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.
Origins of the name Picanha.
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 the popular one from these countries.
How is the Picanha Steak packed?
The Picanha is sealed in food safe Clear Pouches 1 per pack.
The Picanha is packed immediately after they are cut & prepared in clean, cold production facilities. The meat is placed & Vacuum Sealed in Freezer Friendly Recyclable Clear Plastic Pouches, one piece per pouch. The Picanha is only a few degrees above freezing when packed; this reduces the growth of natural bacteria & the loss of natural juices from the meat. The Picanha Steak retains its flavour & shape, tasting just like it has been cut fresh with the cutting & packing process.
The Picanha packs are labelled with Farm to Fork Traceability & stacked in Recyclable carboard Boxes or Reusable Plastic Crates. The crates or boxes are stacked on pallets & placed in to the Blast Freezer & frozen down to -25°c. This instant freezing keeps the Steaks in perfect condition for 24 months; tasting just like they have been cut fresh.
The tough plastic pouches protect the Picanha from handling when assembling online orders. The pouches prevent cross contamination from other foodstuffs in the fridge (when thawing out) & when bringing the meat up to room temperature before cooking. The Vacuum Packaging sucks in all the natural juices back into the meat keeping the meat in a more natural condition.
We use stronger & thinner recyclable Plastic Pouches to reduce our “Carbon Footprint”, using 30% less plastic than previous packaging. We always ask you to Recycle all your packaging when you receive an order from us. The customer is the most important link in the recycling process, helping towards a Greener Future.
Please see this link on How to recycle plastic. We all need to do our best for a Greener future #swf_recycle♻
Is Picanha good value for money?
The Picanha Steak is great value at the price we sell online.
The Picanha has been trimmed & prepared as a ready to cook meat cut in our wholesale production facilities. As we are a Meat Wholesaler & produce all our meat cuts at source, we are able to offer great prices for our Picanha Steak. The expert butchers cut & pack more Picanha Steaks per hour reducing the labour costs. The raw meat is cut directly from the carcase at the abattoir ensuring we get the cheapest cost possible for the Picanha.
All our production facilities use renewable energy & efficient machinery to reduce energy costs. Producing meat cuts at the abattoir & sending direct to wholesale customers or to our online distribution depot reduces shipping costs & lowers our Carbon Footprint.
The large batches of over 2000 pieces for 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.
Provenance of our Beef.
We source all our Irish Grass Fed Beef from farms local to production in the North & South of Ireland. The slaughterhouses / production plants are constantly supplied with a sustainable supply of top quality cattle. Local farmers have long term relationships with production to ensure continuity of supply all year round.
Our Irish Grass Fed Beef enjoys 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. The process from farm to finished product is always very humane & efficient.
The select choice of breeds we use for our cuts; Charolais, Limousin, Angus, & Hereford, having good confirmation & delivering good yields. Most Beef farmers & producers raise their cattle under “Bord Bia” guidelines. All our Beef is fully traceable from farm to fork, with all cattle having digital passports, showing farmers details, breed, welfare etc.
The flavour & texture of our Irish Steaks is recognised around the world & found in many high end restaurants internationally.
Is Beef Picanha Steak nutritious?
Picanha is a nutritious Red meat, you need to trim off the fat after cooking.
The Picanha Steak has to have the fat cover for the flavour & moisture when cooking, too much fat is not healthy for you; we suggest that once you have cooked your Steak, you trim off the outer fat & only eat with small amount of simple seasoning:- Salt & Pepper. Beef is recommended to eat as part of a healthy diet.
Beef is a high nutritious meat & rich source of Protein that’s essential for muscle growth & building muscle mass with physical exercise. Beef is very high in Vitamins & Minerals, like Iron, Zinc, magnesium, it has your B6 & B12 Vitamins essential for your body’s metabolism.
How do you cook 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.
The Picanha Steak was originally cooked “Asado Style” in South America over live fire, & more recently has been grilled on many home Barbecues. As Picanha has found its way into many households & a more diverse range of Restaurant menus, chefs have experimented with different ideas & recipes. The best way to get real flavour into the meat is to Smoke it on the Barbecue. Simple seasoning added to the meat at room temperature & left for 2 hours before cooking will give you great results guaranteed.
How to prepare your Beef Picanha Steak before cooking:
- Place the whole piece into the fridge (keep in the vacuum pouch) & let thaw out slowly.
- Once fully defrosted, remove from the fridge & leave on the side (keep in the pack) for 60 minutes.
- Take the Steak out of the pouch & gently rinse under cold water.
- Once rinsed pat dry with paper towel & place on a clean cutting board.
- Score crosshatch marks across the fat cap, just deep enough to touch the meat underneath.
- Season your Picanha all over with Salt & Pepper or chosen BBQ rub making sure you get into the score marks & leave for 2 hours before cooking.
How to Grill your Beef Picanha as Steaks:
- Make sure the meat is at room temperature & well seasoned.
- Heat your Griddle or Barbecue up to very hot.
- Lay the Steaks (away from you) on the Griddle or over the charcoal on the Barbecue.
- Turn after a few minutes of searing to sear the reverse side.
- Remove once you have achieved your preferred doneness or a few degrees under desired temperature.
- Rest your Steak on a wooden board (loosely cover Steak) for 10 mins before serving.
Table of temperatures for preferred “Doneness” of Beef Steaks:
| Doneness | Description | Remove temp | Final temperature |
| Rare | Cool red centre | 49°C | 52°C |
| Med Rare | Warm red centre | 54°C | 56°C |
| Medium | Warm pink centre | 60°C | 63°C |
| Med Well | Slightly pink centre | 63°C | 66°C |
| Well done | Little or no pink | 68°C | 71°C |
Different ways to cook your Beef Picanha:
- How to Grill your Picanha as cut Steaks.
- 3 ways to cook Picanha
- How to Smoke your Picanha like a Beef Brisket
- Outside Argentinian Style Cooking
- Picanha Steak cooked on a drum smoker
- Cooking Picanha in the oven & the pan
Pro Tip for great Picanha Steak results:
Always rest your meat on a wooden board for 15 minutes after cooking. Covered over loosely to keep the heat in the meat but, not so it sweats. The meat fibres will relax & reabsorb its natural juices for a more succulent perfect tender Steak.
Sharing your home cooked Picanha recipes on Social Media.
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 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.
Many people are unsure on how to cook Picanha Steak at home & through your posts on Social Media they are able to learn the Pro Tips to create a stellar Picanha Steak for family & friends. In addition to our Facebook Page, we have an interactive Facebook Group for sharing your cooks & ideas. The group is called Sherwood Home Cooking & Barbecue, see delicious recipes, hints & tips from some of our online customers.
Sherwood Foods Hashtags:
#swf_brand #ourbrandisapromise #moremeatfym #picanhasteak #picanha #rumpcap
How to cook recipes for Beef Picanha Steak:
British Chefs Cooking A Rump Cap / Picanha Steak
Skewers VS Steaks with Picanha Steak
How to cook recipes for Beef Picanha Steak:
What is Picanha Steak?
The Picanha cut of Beef is the muscle from the top of the Rump. This is also referred to as "Rump Cap". It has a layer of fat on one side that helps give it amazing flavour when cooking.
How do you cook Picanha Steak?
The Picanha is famous for being cooked ASADO Style over live fire. Most people enjoy Smoking these as a whole piece on the Barbecue or cutting into thick Steaks for cooking on metal skewers.
How big is the Beef Picanha cut.
The Picanha is a natural cut & size varies. The Grass Fed Beef is smaller than the American grain fed Beef. The average size of a grass Fed Picanha is approx 1.6Kg (trimmed).
Is Picanha Steak expensive to buy?
The Picanha can be expensive from most butchers; it's one of the muscles from the Rump Steak, removing this as a whole piece decreases the value of the Rump. Producing the Picanha as a wholesale meat cut, reduces the price to a reasonable cost.
- INFORMATION ABOUT PICANHA STEAK
-
Information about Beef Picanha Steak.
The Picanha Steak is a good sized succulent cut of Beef from the top of the Rump & great when cooked over live fire or Smoked on the Barbecue. The piece has a Fat Cap across the top which adds flavour & also keeps the meat moist during cooking. The 1.6Kg whole piece is a generous size & excellent for sharing, especially at the Barbecue. The grain of the meat has a medium coarseness with fat marbling throughout, this makes awesome flavoured tender Steaks. These delicious value Steaks are packed in Clear Recyclable Pouches for convenience & easy storage in the freezer.
What is a Picanha Steak?
The Picanha is a whole muscle cut from the top of the Rump with the fat on.
The Whole Picanha Steak is a medium coarse cut of Beef from the Rump, like many coarser cuts, has amazing flavour when grilled on the Barbecue. The shape of the Picanha is almost triangular & approximately 7cm at its thickest point, with an average weight of 1.6Kg. It is a natural cut of meat that is removed by seaming the piece off the Rump, so weights do vary according to the size of the Whole Rump. The Picanha Steak is commonly referred to as a “Rump Cap” because it’s cut from the top of the Rump.
How is whole Beef Picanha Steak cut?
The Picanha Steak is cut as a single muscle from the Top of the Rump.
Before the Picanha is cut the “Whole D Cut Rumps” need to be selected for quality & enough fat cover to make a good piece. The expert butchers place the Rump (with the fat side up) on the cutting block & carefully remove the Rump Cap Muscle without slicing into the meat. The Picanha is trimmed & tidied up leaving the essential fat layer on the top.
The Whole Primal Rump Steak is made of 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.
Origins of the name Picanha.
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 the popular one from these countries.
How is the Picanha Steak packed?
The Picanha is sealed in food safe Clear Pouches 1 per pack.
The Picanha is packed immediately after they are cut & prepared in clean, cold production facilities. The meat is placed & Vacuum Sealed in Freezer Friendly Recyclable Clear Plastic Pouches, one piece per pouch. The Picanha is only a few degrees above freezing when packed; this reduces the growth of natural bacteria & the loss of natural juices from the meat. The Picanha Steak retains its flavour & shape, tasting just like it has been cut fresh with the cutting & packing process.
The Picanha packs are labelled with Farm to Fork Traceability & stacked in Recyclable carboard Boxes or Reusable Plastic Crates. The crates or boxes are stacked on pallets & placed in to the Blast Freezer & frozen down to -25°c. This instant freezing keeps the Steaks in perfect condition for 24 months; tasting just like they have been cut fresh.
The tough plastic pouches protect the Picanha from handling when assembling online orders. The pouches prevent cross contamination from other foodstuffs in the fridge (when thawing out) & when bringing the meat up to room temperature before cooking. The Vacuum Packaging sucks in all the natural juices back into the meat keeping the meat in a more natural condition.
We use stronger & thinner recyclable Plastic Pouches to reduce our “Carbon Footprint”, using 30% less plastic than previous packaging. We always ask you to Recycle all your packaging when you receive an order from us. The customer is the most important link in the recycling process, helping towards a Greener Future.
Please see this link on How to recycle plastic. We all need to do our best for a Greener future #swf_recycle♻
Is Picanha good value for money?
The Picanha Steak is great value at the price we sell online.
The Picanha has been trimmed & prepared as a ready to cook meat cut in our wholesale production facilities. As we are a Meat Wholesaler & produce all our meat cuts at source, we are able to offer great prices for our Picanha Steak. The expert butchers cut & pack more Picanha Steaks per hour reducing the labour costs. The raw meat is cut directly from the carcase at the abattoir ensuring we get the cheapest cost possible for the Picanha.
All our production facilities use renewable energy & efficient machinery to reduce energy costs. Producing meat cuts at the abattoir & sending direct to wholesale customers or to our online distribution depot reduces shipping costs & lowers our Carbon Footprint.
The large batches of over 2000 pieces for 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.
Provenance of our Beef.
We source all our Irish Grass Fed Beef from farms local to production in the North & South of Ireland. The slaughterhouses / production plants are constantly supplied with a sustainable supply of top quality cattle. Local farmers have long term relationships with production to ensure continuity of supply all year round.
Our Irish Grass Fed Beef enjoys 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. The process from farm to finished product is always very humane & efficient.
The select choice of breeds we use for our cuts; Charolais, Limousin, Angus, & Hereford, having good confirmation & delivering good yields. Most Beef farmers & producers raise their cattle under “Bord Bia” guidelines. All our Beef is fully traceable from farm to fork, with all cattle having digital passports, showing farmers details, breed, welfare etc.
The flavour & texture of our Irish Steaks is recognised around the world & found in many high end restaurants internationally.
Is Beef Picanha Steak nutritious?
Picanha is a nutritious Red meat, you need to trim off the fat after cooking.
The Picanha Steak has to have the fat cover for the flavour & moisture when cooking, too much fat is not healthy for you; we suggest that once you have cooked your Steak, you trim off the outer fat & only eat with small amount of simple seasoning:- Salt & Pepper. Beef is recommended to eat as part of a healthy diet.
Beef is a high nutritious meat & rich source of Protein that’s essential for muscle growth & building muscle mass with physical exercise. Beef is very high in Vitamins & Minerals, like Iron, Zinc, magnesium, it has your B6 & B12 Vitamins essential for your body’s metabolism.
How do you cook 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.
The Picanha Steak was originally cooked “Asado Style” in South America over live fire, & more recently has been grilled on many home Barbecues. As Picanha has found its way into many households & a more diverse range of Restaurant menus, chefs have experimented with different ideas & recipes. The best way to get real flavour into the meat is to Smoke it on the Barbecue. Simple seasoning added to the meat at room temperature & left for 2 hours before cooking will give you great results guaranteed.
How to prepare your Beef Picanha Steak before cooking:
- Place the whole piece into the fridge (keep in the vacuum pouch) & let thaw out slowly.
- Once fully defrosted, remove from the fridge & leave on the side (keep in the pack) for 60 minutes.
- Take the Steak out of the pouch & gently rinse under cold water.
- Once rinsed pat dry with paper towel & place on a clean cutting board.
- Score crosshatch marks across the fat cap, just deep enough to touch the meat underneath.
- Season your Picanha all over with Salt & Pepper or chosen BBQ rub making sure you get into the score marks & leave for 2 hours before cooking.
How to Grill your Beef Picanha as Steaks:
- Make sure the meat is at room temperature & well seasoned.
- Heat your Griddle or Barbecue up to very hot.
- Lay the Steaks (away from you) on the Griddle or over the charcoal on the Barbecue.
- Turn after a few minutes of searing to sear the reverse side.
- Remove once you have achieved your preferred doneness or a few degrees under desired temperature.
- Rest your Steak on a wooden board (loosely cover Steak) for 10 mins before serving.
Table of temperatures for preferred “Doneness” of Beef Steaks:
Doneness Description Remove temp Final temperature Rare Cool red centre 49°C 52°C Med Rare Warm red centre 54°C 56°C Medium Warm pink centre 60°C 63°C Med Well Slightly pink centre 63°C 66°C Well done Little or no pink 68°C 71°C Different ways to cook your Beef Picanha:
- How to Grill your Picanha as cut Steaks.
- 3 ways to cook Picanha
- How to Smoke your Picanha like a Beef Brisket
- Outside Argentinian Style Cooking
- Picanha Steak cooked on a drum smoker
- Cooking Picanha in the oven & the pan
Pro Tip for great Picanha Steak results:
Always rest your meat on a wooden board for 15 minutes after cooking. Covered over loosely to keep the heat in the meat but, not so it sweats. The meat fibres will relax & reabsorb its natural juices for a more succulent perfect tender Steak.
Sharing your home cooked Picanha recipes on Social Media.
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 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.
Many people are unsure on how to cook Picanha Steak at home & through your posts on Social Media they are able to learn the Pro Tips to create a stellar Picanha Steak for family & friends. In addition to our Facebook Page, we have an interactive Facebook Group for sharing your cooks & ideas. The group is called Sherwood Home Cooking & Barbecue, see delicious recipes, hints & tips from some of our online customers.
Sherwood Foods Hashtags:
#swf_brand #ourbrandisapromise #moremeatfym #picanhasteak #picanha #rumpcap
- HOW TO COOK PICANHA STEAK
-
How to cook recipes for Beef Picanha Steak:
British Chefs Cooking A Rump Cap / Picanha Steak
Skewers VS Steaks with Picanha Steak
- FAQ PICANHA STEAK
-
How to cook recipes for Beef Picanha Steak:
What is Picanha Steak?
The Picanha cut of Beef is the muscle from the top of the Rump. This is also referred to as "Rump Cap". It has a layer of fat on one side that helps give it amazing flavour when cooking.
How do you cook Picanha Steak?
The Picanha is famous for being cooked ASADO Style over live fire. Most people enjoy Smoking these as a whole piece on the Barbecue or cutting into thick Steaks for cooking on metal skewers.
How big is the Beef Picanha cut.
The Picanha is a natural cut & size varies. The Grass Fed Beef is smaller than the American grain fed Beef. The average size of a grass Fed Picanha is approx 1.6Kg (trimmed).
Is Picanha Steak expensive to buy?
The Picanha can be expensive from most butchers; it's one of the muscles from the Rump Steak, removing this as a whole piece decreases the value of the Rump. Producing the Picanha as a wholesale meat cut, reduces the price to a reasonable cost.
