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Picanha Steak vom Tafelspitz von der österreichischen Kalbin im Ganzen
Picanha Steak vom Tafelspitz von der österreichischen Kalbin
Picanha Steak wird mit Gewuerzen verfeinert
Picanha Steak wird ueber offener Flamme gegrillt
Picanha Steak gegrillt in Pfanne
Picanha Steak wird tranchiert

Picanha approx. 1.5 kg

from the Austrian calf (heifer)

€62.90

ca. 1.5 kg (41.93 € / kg)

Ready for shipping. Delivery time: 1 working day

Picanha is ideal for the rotisserie on the barbecue at home. Grilled over an open fire at high heat, the meat with the characteristic fat cap develops its full flavour. Seasoned with coarse sea salt and cut into thin slices from the skewer, it is a wonderfully juicy steak.

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1 Pcs.
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Order by Tuesday, 23.07.2024 20:00 o'clock and you will likely receive your delivery on Thursday, 25.07.2024.
Buying meat is a matter of trust. If you have any questions about the product, please don't hesitate to contact me by phone. I look forward to meeting you, your meat sommelier Florian.
Product number: FM101018

Meat knowledge

It's getting hot! Our Picanha steaks are a true South American delicacy and a real treat on the barbecue. Juicy, tender and with a wonderful aroma, you don't need much to enjoy them.

Fire on the barbecue
Picanha for a new taste 

Every year at the start of the barbecue season, the familiar Big 5 land on the grill: tenderloin, roast beef, entrecote, the occasional T-bone or porterhouse and bratwurst. As brilliant as barbecue season is, it does get a bit boring, doesn't it?

Our Picanha steaks, on the other hand, bring real fire to the barbecue embers and, in our opinion, have another advantage.

Nose to Tail
Why we love Picanha

Because Picanha steaks are the perfect cut for what we at Fitmeat call the Nose-To-Tail movement. Why? Because it's a great story, both morally and in terms of taste, to use other cuts as well

Picanha is very similar to boiled beef, but we only use it in soup. Although it has much more to offer. All the more reason for us to be delighted that picanha steaks have really taken off with barbecue fans. But if you think boiled beef and picanha are the same thing, think again.

Picanha vs. Tafelspitz
What's the difference?

The cut may be the same, but there is actually a huge difference in the preparation! So it would be unfair to lump them together. Classic boiled beef, as we know and love it, has its limitations when it comes to barbecuing. The lack of fat makes it a cooked meat, and in that sense it is really delicious.

But it is this fat layer that is crucial when cooking on the barbecue. It protects the meat from drying out and allows it to develop its full flavour. With the Picanha cut, this fat layer is preserved, resulting in an excellent grilling result.

What to look for in Picanha?
Marbling is key!

To get the full flavour and the best out of this popular cut, it is important to look for good marbling. In addition to the fat cover, this ensures that the meat is tender and juicy

This makes the meat practically made for cooking over an open fire. Our Picanha steaks come from the Austrian heifer (calf) and are a real treat. Beautifully marbled, juicy and buttery, with an unmistakable flavour for real barbecue fans

With so much flavour of their own, there is no need to add anything other than a little coarse sea salt to prepare them.

Picanha and Asado
Austrian-style South American conviviality

In Latin America, asado is the name given to a large barbecue. The epitome of a social gathering. 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 that are passed from person to person. As well as the traditional method of preparing individual steaks on skewers, experienced barbecue professionals can also cook the whole cut to perfection on the barbecue. For this, a core temperature of 53°-55°C is the optimal guide.

Medium rare at approx. 53 °C core temperature

We recommend one steak per person.

Cows image

Quality is our top priority and, when it comes to beef, a few factors are crucial. These include the perfect breed of cattle, the age of the animals and optimum feeding, free from concentrated feed.

However, this alone is not enough to meet our requirements. We don't do things by halves when it comes to the quality of our meat products! That's why 100% of our animals come from Austria. The farms are located in the lake district of the Salzkammergut in beautiful Upper Austria.

At Fitmeat, we also only process the finest meat from heifers, also known as calves, and steers. The meat has a wonderful marbling and a delicious flavour. Our classic cattle breeds also include Red-Angus, Black-Angus, Charolais, Limousin, White-Blue Belgian and Wagyu, as well as various crossbreeds.

Our cattle are 4x AT labelled. This means that birth, rearing, slaughter and cutting 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. We therefore 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 allow the cuts to mature on the bone for a long time. This gives us first-class, well-hung meat that does not lose any water during roasting and can be enjoyed with a clear conscience.

Item number FM101018
Breed Black Angus, Red Angus, Simmental, Pinzgau, Tyrolean Grey, Charolais, ...
Born in Austria
Raised in Austria
Slaughtered in Austria
Cut in Austria
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 8-10 days
Shelf life at -18°C 120 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.

Facts

  • 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

  1. At Fitmeat, you only get premium meat of the best quality from selected small farmers in Austria.
  2. Our experienced master butchers are pioneers in meat refinement and maturation. At Fitmeat, you get perfectly matured meat that has never been frozen.
  3. With meat from Fitmeat, you experience sustainable meat enjoyment of a special kind, because quality goes beyond the plate with us.
  4. With meat from Fitmeat you support Austrian agriculture. Because the value chain remains one hundred percent in Austria.
  5. 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?

Picanha approx. 1.5 kg

€62.90

ca. 1.5 kg (41.93 € / kg)
-
1 Pcs.
+