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Certified Aberdeen Angus picanha are reared naturally in luscious grasslands and then expertly carved. The layer of fat surrounding the picanha fat renders through when cooked creating succulent and rich flavours.
A staple in the South American steakhouses. Full of phenomenal flavours and brilliant texture.
Certified Hereford Picanha are reared naturally in luscious grasslands and then expertly carved. The layer of fat surrounding the picanha fat renders through when cooked creating succulent and rich flavours. This cut is perfect for roasting or using as individual steaks.
The stress free lifestyle of the cattle on the pastures of Ireland ensures a fantastic texture. The grass fed diet provides exquisite flavour.
More Information on Picanha Steak
Perfect for roasting whole, or cutting into individual steaks, the Picanha offers delicious flavours in whatever way you use it. Certified Hereford Picanha are reared naturally in luscious grasslands and then expertly carved. The layer of fat surrounding the picanha renders through when cooked, creating succulent and rich flavours like no other. Try our Black Label Argentine Picanha for traditional South American grilling, or the Hereford Picanha for meat brought up in luscious grasslands.
If you are looking for an impressive table centerpiece, try the Tom Hixson Wagyu Picanha. In collaboration with our Irish farming partners, we have used our combined expertise and knowledge to produce a unique offering. This exclusive Picanha cut draws inspiration from the rich heritage and unparalleled flavour profile synonymous with the Wagyu breed whilst also adding new distinctive attributes. Our Wagyu beef is renowned for its impressive marbling, which results in sublime beef for every occasion.
How Should You Cook Picanha Steak?
First, rest your Picanha meat for 30 minutes outside the fridge until it reaches room temperature, and season generously with salt and pepper. Cook your steaks by heating oil in a pan on high heat, and placing your steak fat-side-down to render the fat to enhance the steak’s delicious flavor. Place the Picanha steak flat in your pan, and sear for a few minutes on each side (cooking time may vary depending on the desired doneness).
When your steak reaches the end of cooking time, add butter, garlic, and thyme to your pan and baste your steak. Remove when your Picanha reaches a golden colour. To ensure your tender cut of meat stays juicy, rest before serving. For a step-by-step guide on cooking the perfect steak, watch our YouTube video.
What Cut of Beef is Picanha?
Picanha beef is cut from the rump cap and is the most prized cut of meat in Brazil and incredibly popular across both Latin America and Portugal. Holding an incredible amount of different flavours and textures, Picanha steak from Tom Hixson of Smithfield is masterfully cut to leave you with only the most succulent and rich features of the meat.
How Much Picanha Should be Served Per Person?
If you are serving your Picanha beef as individual steaks, you can cut the joint into slices that are 1.5-2 inches (between 3cm and 4cm) thick. This steak size ensures your steaks remain quick and easy to cook, without being able to easily overcook them. If you prefer less pinkness within your meat, you can cut your steaks thinner.
Can Picanha be Cooked on a BBQ?
A whole Picanha joint can be a great addition to any BBQ. The long cooking process allows for the layer of fat surrounding the picanha fat to render through the tender meat, creating succulent and rich flavours. You can cook Picanha steaks on the BBQ as you would any other steak, with a simple seasoning, and a hot sear on each side for a few minutes, before resting and serving to your guests.