Beef Picanha Grainfed Argentina (Tapa de Cuadril) - NOK 550 per kg

Beef picanha grain-fed from Argentina – juicy grill favourite with fat cap

Picanha (tapa de cuadril) is known for its rich flavour, natural tenderness and the characteristic fat cap. As the fat melts during cooking, the flavour is drawn into the meat and gives a juicy, full-flavoured result. Each piece weighs approx. 1.5 kg.

Picanha really comes into its own over an open flame or in a hot pan, with a distinct beefy flavour and a crisp, tasty fat edge.

Please note: This product is only available in Norway.

Origin and quality

Picanha comes from the rear of the animal and combines tenderness with good beef flavour. This one comes from Argentine Angus, known for consistent quality and fine marbling. The cattle are corn-fed for at least 150 days before slaughter, which gives the meat extra juiciness, body and a rounder flavour profile.

Cooking

Preparation:

• Take the meat out of the fridge 1–2 hours before cooking
• Pat the meat dry and season with salt (and pepper if you like)
• Score a light crosshatch in the fat cap without cutting into the meat

Step 1 – low temperature:

• Place the whole picanha in the oven or in the indirect zone of the grill, fat side up
• Temperature: approx. 90–110°C
• Cook to a core temperature of approx. 42–45°C

Rest: Let the meat rest for 15–20 minutes.

Step 2 – high heat:

• Cut into thick steaks (against the grain)
• Grill or pan-fry over high heat for quick browning
• Start with the fat cap down for a crisp surface

Finished core temperature:

• Medium rare: approx. 54–56°C
• Medium: approx. 58–60°C

Seasoning and serving

Salt is often enough. The meat has plenty of flavour of its own, but also takes a simple rub well. Picanha goes well with grilled vegetables, potatoes or a fresh salad, ideally with chimichurri, herb butter or a sharp dressing that balances fat and flavour.

Facts

• Cut: picanha (tapa de cuadril)
• Origin: Argentina, Angus
• Corn-fed for at least 150 days
• Weight: approx. 1.5 kg per piece

Frequently asked questions about picanha

Can I order the meat online?

No. Meat is only sold in our shop at Bratsbergvegen 2E in Trondheim, Norway.

What is picanha?

Picanha, or tapa de cuadril, is a cut from the rear of the animal with a characteristic fat cap. The fat melts during cooking and keeps the meat juicy.

How do I cook picanha?

Cook the whole picanha at approx. 90–110°C to a core temperature of 42–45°C, rest it for 15–20 minutes, cut into thick steaks and sear them quickly over high heat.

What core temperature should picanha have?

Approx. 54–56°C gives medium rare, and approx. 58–60°C gives medium.

Related

• Meat
• Beef tomahawk from Ireland
• Beef brisket
• Grill accessories