BLACK LABEL Picanha Steak
from the Austrian Heifer (heifer)
Currently out of stock
Our Black Label Picanha Steaks are 3-4 weeks Dry Aged and have a wonderful marbling with a strong fat cover. They are wonderfully suited for rotisserie on the home grill. Grilled at high heat over an open fire, the meat with the characteristic fat cover develops its full aroma. Seasoned with coarse sea salt and cut into thin slices from the skewer, it is a wonderfully juicy steak.
It's getting hot! Our Picanha steaks are a real South American delicacy and provide real variety on the grill. Juicy, tender and with a wonderful aroma, it doesn't take much more to experience real pleasure
Fire on the grill
Picanha steaks provide variety
Every year at the start of the barbecue season, the well-known Big 5 land on the grill: fillets, roast beef, entrecôte, occasionally T-bone or porterhouse as well as bratwurst. As brilliant as the barbecue season is, it does get a bit bland, doesn't it? Our Picanha steaks, on the other hand, provide real variety and, in our opinion, have another advantage.
Why we love Picanha
Because Picanha steaks are the perfect cut for what we call the Nose-To-Tail movement, which we value highly at Fitmeat. Why? Because it's a great story, both morally and taste-wise, to use other cuts as well.
Picanha, by the way, is quite similar to boiled beef, but we only use it in soup. Although the piece has much more to offer. We are all the more pleased that Picanha steaks have really established themselves among barbecue fans. But if you think that boiled beef and picanha are one and the same, you're wrong.
Picanha vs. Tafelspitz
What is the difference?
The cut may be the same, but there is actually a huge difference in the preparation! So to lump the two together would be rather unfair. The classic boiled beef, as we know and love it, is only suitable for grilling to a limited extent.
Due to the lack of a fat cover, it is a boiling meat and in this sense really delicious. However, it is precisely this layer of fat that is crucial for preparation on the grill. Only in this way is the meat protected from drying out and can develop its full flavour.
With the Picanha Cut, this layer of fat is preserved accordingly, resulting in an excellent grilling result.
Picanha from Fitmeat
What many people don't know? Every Picanha can be prepared like a classic Tafelspitz. But only very few Tafelspitz are suitable for the popular Picanha preparation. At Fitmeat, every boiled beef is inspected with Argus' eye and selected by hand.
In addition to the meat quality, we pay attention to a beautiful marbling, a distinctive and continuous and thick fat cover. These selected pieces are matured separately and refined into Picanha.
What to look for in Picanha?
The marbling is the be-all and end-all!
To get the full flavour and the best out of the popular cut, you should definitely pay attention to a strong marbling. In addition to the fat cover, this ensures that the meat is tender and juicy.
This makes the meat practically made for preparation over an open fire. Our Picanha steaks come from the Austrian Heifer (veal) and are a real treat. Beautifully marbled, juicy and butter-tender, with an unmistakable taste for real barbecue fans.
With so much flavour of their own, there's no need for any other frills when preparing them, apart from a little coarse sea salt.
What distinguishes our Black Label Picanha Steaks?
Our Fitmeat Black Label is the crème de la crème of our products. They are all carefully selected and distinguished by their particularly high quality as well as marbling.
Our Black Label Picanha steaks come from the Heifer (heifer) and impress with their stunning marbling. In addition to that our Black Label Chuck Steaks are dry-aged for 3 weeks and wet-aged for 2 weeks.
This method is one of the oldest preparation techniques and requires not only a high level of expertise, but also a lot of time, patience and passion. But the wait is duly rewarded: with unique flavours and a fabulous meat consistency that is second to none.
The Picanha steaks are butter-tender, have an intense aroma and an exceptional bite.
Picanha and Asado
South American conviviality the Austrian way
In Latin America, asado is the name given to a large BBQ. The epitome of a convivial get-together. Apart from friends and family, what else can't be missing? That's right, picanha steaks. The meat is prepared by turning it several times on skewers directly over the fire.
The steaks are then cut into thin slices and served on large plates, which are passed from person to person.
In addition to the traditional method of preparation as individual steaks on skewers, experienced barbecue professionals can also bring the piece to perfection as a whole on the barbecue. For this, a core temperature of 53°-55°C is the optimal orientation.
Recommendation for cooking
In the pan
Medium rare at approx. 53 °C core temperature
Quantity per person
We recommend one to two steaks per person.
Herkunft und Haltung
Quality is our highest concern, and in the case of beef, a few factors are crucial. These include the perfect breed of cattle, the age of the animals and optimal feeding, free of concentrated feed. However, this alone is not enough to meet our requirements.
Because we don't do things by halves when it comes to the quality of our meat products! That is why 100% of our animals come from Austria. The farms are located in the Waldviertel in Lower Austria, in Salzburg and in neighbouring Upper Austria. In addition, at Fitmeat we only process the finest meat from heifers and steers.
The meat has a wonderful marbling and taste. Our classic cattle breeds include Red-Angus, Black-Angus, Charolais, Limousin, White-Blue Belgian and Wagyu, as well as various crossbreeds.
Our cattle are 4x AT certified. This means that birth, rearing, butchering and refinement take place 100% in Austria. The value chain therefore remains entirely in Austria.
We distance ourselves from long animal transports and select our partners very carefully. Therefore, we rely on animals that are kept in a species-appropriate manner, born and raised by small farmers, and on butchers who know both the farmer and the animal personally.
Our butchers let the cuts mature on the bone for a long time. This gives us first-class, well-hung meat that does not lose water during roasting and can be enjoyed with a clear conscience.
Details to the article ”BLACK LABEL Picanha Steak”
|Breed||Black Angus, Red Angus, Simmental, Pinzgau, Tyrolean Grey, Charolais, ...|
|Cut||The rib eye is cut from the back of beef.|
|Feeding||Fresh grass on pasture, brewer's grains, possibly maize or cereals|
|Meat maturation||2-3 weeks on the bone|
|Shelf life at 0-4°C||10-14 days|
|Shelf life at -18°C||180 days|
|Hygiene advice||Prepare and consume immediately after opening. Kitchen hygiene is important: Keep the cold chain. Store separately from other products. Work cleanly. Heat through before consumption.|
|Storage advice (Fresh)||Store refrigerated at 0 °C to +4 °C.|
|Storage advice (deep-frozen)||*** compartment (-18 °C): best before: see label - ** compartment: 2 weeks - * compartment or ice cube compartment: 1-3 days - Do not refreeze after defrosting.|
Good to know
- Fresh meat, no frozen goods
- Meat from small farmers in Austria
- Aged and finished by our traditional butcher
- Billing by the gram
- Recyclable packaging
- Ready to ship in under 24h
Accepted payment methods
Secure shopping at Fitmeat
Packaging and delivery
Your order will be delivered directly to your home by our partner shipping companies. During your order, you can also specify a desired date for your delivery. Thanks to sustainable packaging and specially developed insulation, your meat stays wonderfully fresh and is perfectly cooled with reusable cold packs.
Of course, you can track your order at any time via our tracking portal and view the delivery status. If you are not at home on the desired date, you can simply enter an alternative delivery address or give a drop-off authorisation.
Our express delivery guarantees safe delivery within 24 hours.
5 really good reasons for Fitmeat
- At Fitmeat, you only get premium meat of the best quality from selected small farmers in Austria.
- Our experienced master butchers are pioneers in meat refinement and maturation. At Fitmeat, you get perfectly matured meat that has never been frozen.
- With meat from Fitmeat, you experience sustainable meat enjoyment of a special kind, because quality goes beyond the plate with us.
- With meat from Fitmeat you support Austrian agriculture. Because the value chain remains one hundred percent in Austria.
- What you see is what you get: Whether it's the marvellous marbling of our steaks or the beautiful pastures of our farmers - all the pictures on our website are 100% authentic and taken by us on location. After all, the eye eats with you, doesn't it?