The Picanha
The Picanha cut originates from South America and is one of the most popular cuts there. It is considered more valuable there than beef fillet. The marbling gives the cut a highly aromatic flavor and a pleasant texture. Our Prime Beef Picanha is dry-aged for at least three weeks , allowing it to develop a distinctive, intense flavor. It is ideal for quick-frying in slices or cooking in one piece. In South America, it is a classic cut for the "Churrasco" grilling technique. The cut is sliced and grilled directly on skewers over the embers, turning frequently.
Picanha explained - Meat consultation
The Picanha – The Cut
In Germany, this cut is also known as Tafelspitz (boiled beef) . However, the picanha is only the very tip of the Tafelspitz (boiled beef). The fat layer is absolutely essential for the picanha, as it is where the flavor and juiciness come from. This cut is located in the upper part of the leg and borders the rump. It is the thin, tapered tip of the tail.
Black Forest Prime Beef – our premium steaks
To meet even the highest quality standards, we created our "Black Forest Prime Beef," or simply "Prime Beef." Under this quality seal, we age only select top-quality cuts. For this, we use exclusively the meat of so-called heifers, female animals that have not calved.
This meat has a higher fat content and less muscle, making it finer-grained and juicier than the often used meat from young bulls. The heifers are a cross between Hinterwälder and Angus cattle and are fed exclusively on grassland forage and grain.
After slaughter, we dry-age the Black Forest Prime Beef on the bone for up to eight weeks in our in-house salt chamber. This guarantees extremely tender steaks with excellent flavor.
This meat has a higher fat content and less muscle, making it finer-grained and juicier than the often used meat from young bulls. The heifers are a cross between Hinterwälder and Angus cattle and are fed exclusively on grassland forage and grain.
After slaughter, we dry-age the Black Forest Prime Beef on the bone for up to eight weeks in our in-house salt chamber. This guarantees extremely tender steaks with excellent flavor.
Raising our cattle
When you buy beef fillet from us, you'll always receive meat from our own herd and the herds of our partners. All farms are located near our butcher shop, right in the Black Forest.
The animals are raised exclusively with the farm’s own feed.
Our motto is: If the animal is well, the people are well. Based on this, we create high-quality products of outstanding quality.
Our short transport routes protect the livestock and the environment. We transport the animals a maximum of 50 km from the farm to our butcher shop. A gentle and stress-free slaughter process directly on our premises is an important component for the quality of our steaks.
The animals are raised exclusively with the farm’s own feed.
Our motto is: If the animal is well, the people are well. Based on this, we create high-quality products of outstanding quality.
Our short transport routes protect the livestock and the environment. We transport the animals a maximum of 50 km from the farm to our butcher shop. A gentle and stress-free slaughter process directly on our premises is an important component for the quality of our steaks.
Preparation of Picanha
How to prepare Picanha on the grill – in 7 steps
When preparing food on a grill, it's important that it has a lid. It doesn't matter whether the grill is charcoal, gas, or electric.
Preparation:
Preparation:
- 1. Cut the picanha into 3-4 equal-thick slices.
- 2. Prepare two zones on the grill: Zone 1: As high heat as possible; Zone 2: Only the indirect heat of Zone 1.
- 3. Remove the steak from the refrigerator, season with salt, and after 2-3 minutes, place it in the hot zone. Grill it on all sides until it develops a nice roasted flavor.
- 4. Place the steak in the indirect zone and reduce the heat of the hot zone as much as possible (remove coals, turn down gas/electricity).
- 5. Insert the core temperature probe into the steak.
- 6. When the steak reaches the desired core temperature, remove it from the grill and let it rest for 2-3 minutes.
- 7. Carve the steak across the grain and serve on warmed plates.
Measuring core temperature on the Picanha
To ensure meat is always cooked to perfection, we recommend using a digital probe thermometer. To accurately measure the core temperature , insert the probe tip into the meat.
Tip: To accurately measure the core, place the probe lengthwise on the piece of meat to determine the required penetration depth. Hold your finger at the spot and insert the thermometer lengthwise into the piece up to your finger.
Tip: To accurately measure the core, place the probe lengthwise on the piece of meat to determine the required penetration depth. Hold your finger at the spot and insert the thermometer lengthwise into the piece up to your finger.
Picanha core temperature
Basically, the core temperature of any steak is a matter of taste. Here's a recommendation for Picanha :
| Designation | Description | core temperature |
|---|---|---|
| Blue | Roasted on the outside, cool and raw on the inside | 42 °C |
| Rare / Bloody | Very reddish in the core | 48 - 52 °C |
| Medium-Rare | Slight discoloration of the meat, but still very reddish | 52 - 56 °C |
| medium | Clearly visible change in the color of the meat, but a red tone can still be seen. | 56 - 60 °C |
| Well Done / Through | Meat almost completely recolored, almost no red tone visible. | 60 - 64 °C |
* Our core temperature recommendation for Picanha: 56 °C
Aus eigenem & Partner ViehbestandPrime Beef Picanha
Prime Beef Picanha
3 weeks dry-aged, South American cult cut with aromatic fat edge for intense, juicy steak enjoyment
Regular price
49,99 €
Sale price
49,99 €
Regular price
Unit price
41,66 €
per
kg
Tax included.
Shipping calculated at checkout.
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The Picanha
The Picanha cut originates from South America and is one of the most popular cuts there. It is considered more valuable there than beef fillet. The marbling gives the cut a highly aromatic flavor and a pleasant texture. Our Prime Beef Picanha is dry-aged for at least three weeks , allowing it to develop a distinctive, intense flavor. It is ideal for quick-frying in slices or cooking in one piece. In South America, it is a classic cut for the "Churrasco" grilling technique. The cut is sliced and grilled directly on skewers over the embers, turning frequently.
Picanha explained - Meat consultation
The Picanha – The Cut
In Germany, this cut is also known as Tafelspitz (boiled beef) . However, the picanha is only the very tip of the Tafelspitz (boiled beef). The fat layer is absolutely essential for the picanha, as it is where the flavor and juiciness come from. This cut is located in the upper part of the leg and borders the rump. It is the thin, tapered tip of the tail.
Black Forest Prime Beef – our premium steaks
To meet even the highest quality standards, we created our "Black Forest Prime Beef," or simply "Prime Beef." Under this quality seal, we age only select top-quality cuts. For this, we use exclusively the meat of so-called heifers, female animals that have not calved.
This meat has a higher fat content and less muscle, making it finer-grained and juicier than the often used meat from young bulls. The heifers are a cross between Hinterwälder and Angus cattle and are fed exclusively on grassland forage and grain.
After slaughter, we dry-age the Black Forest Prime Beef on the bone for up to eight weeks in our in-house salt chamber. This guarantees extremely tender steaks with excellent flavor.
This meat has a higher fat content and less muscle, making it finer-grained and juicier than the often used meat from young bulls. The heifers are a cross between Hinterwälder and Angus cattle and are fed exclusively on grassland forage and grain.
After slaughter, we dry-age the Black Forest Prime Beef on the bone for up to eight weeks in our in-house salt chamber. This guarantees extremely tender steaks with excellent flavor.
Raising our cattle
When you buy beef fillet from us, you'll always receive meat from our own herd and the herds of our partners. All farms are located near our butcher shop, right in the Black Forest.
The animals are raised exclusively with the farm’s own feed.
Our motto is: If the animal is well, the people are well. Based on this, we create high-quality products of outstanding quality.
Our short transport routes protect the livestock and the environment. We transport the animals a maximum of 50 km from the farm to our butcher shop. A gentle and stress-free slaughter process directly on our premises is an important component for the quality of our steaks.
The animals are raised exclusively with the farm’s own feed.
Our motto is: If the animal is well, the people are well. Based on this, we create high-quality products of outstanding quality.
Our short transport routes protect the livestock and the environment. We transport the animals a maximum of 50 km from the farm to our butcher shop. A gentle and stress-free slaughter process directly on our premises is an important component for the quality of our steaks.
Preparation of Picanha
How to prepare Picanha on the grill – in 7 steps
When preparing food on a grill, it's important that it has a lid. It doesn't matter whether the grill is charcoal, gas, or electric.
Preparation:
Preparation:
- 1. Cut the picanha into 3-4 equal-thick slices.
- 2. Prepare two zones on the grill: Zone 1: As high heat as possible; Zone 2: Only the indirect heat of Zone 1.
- 3. Remove the steak from the refrigerator, season with salt, and after 2-3 minutes, place it in the hot zone. Grill it on all sides until it develops a nice roasted flavor.
- 4. Place the steak in the indirect zone and reduce the heat of the hot zone as much as possible (remove coals, turn down gas/electricity).
- 5. Insert the core temperature probe into the steak.
- 6. When the steak reaches the desired core temperature, remove it from the grill and let it rest for 2-3 minutes.
- 7. Carve the steak across the grain and serve on warmed plates.
Measuring core temperature on the Picanha
To ensure meat is always cooked to perfection, we recommend using a digital probe thermometer. To accurately measure the core temperature , insert the probe tip into the meat.
Tip: To accurately measure the core, place the probe lengthwise on the piece of meat to determine the required penetration depth. Hold your finger at the spot and insert the thermometer lengthwise into the piece up to your finger.
Tip: To accurately measure the core, place the probe lengthwise on the piece of meat to determine the required penetration depth. Hold your finger at the spot and insert the thermometer lengthwise into the piece up to your finger.
Picanha core temperature
Basically, the core temperature of any steak is a matter of taste. Here's a recommendation for Picanha :
| Designation | Description | core temperature |
|---|---|---|
| Blue | Roasted on the outside, cool and raw on the inside | 42 °C |
| Rare / Bloody | Very reddish in the core | 48 - 52 °C |
| Medium-Rare | Slight discoloration of the meat, but still very reddish | 52 - 56 °C |
| medium | Clearly visible change in the color of the meat, but a red tone can still be seen. | 56 - 60 °C |
| Well Done / Through | Meat almost completely recolored, almost no red tone visible. | 60 - 64 °C |
* Our core temperature recommendation for Picanha: 56 °C
