from the Austrian calf (heifer)
Ready for shipping. Delivery time: 1 working day
Picanha steaks are wonderful for rotisserie cooking on the home barbecue. Grilled over an open fire at high heat, 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 great as the barbecue season is, it does get a bit bland, doesn't it? Our Picanha steaks, on the other hand, provide real fire over the barbecue embers and, in our opinion, have yet another advantage.
Why we love Pinchana
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 fat cover is preserved accordingly, resulting in an excellent grilling result.
What to look out for with Picanha
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 (calf) 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 is no need for any other frills when preparing them, apart from a little coarse sea salt.
Picanha and Asado
Austrian-style South American conviviality
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
Medium rare at approx. 53 °C core temperature
Quantity per person
We recommend one steak 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 ”Picanha steak”
|Black Angus, Red Angus, Simmental, Pinzgau, Tyrolean Grey, Charolais, ...
|Fresh grass on pasture, brewer's grains, possibly maize or cereals
|2-3 weeks on the bone
|Shelf life at 0-4°C
|Shelf life at -18°C
|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.