Product description:

If rib-eye is the king of meats, then we’re about to introduce you to the queen.

Hugely popular in Brazil, BaladyFarms Picanha steak is one of the most flavorful cuts of beef you will find. It’s a cut of beef taken from the top of the rump.

Picanha full joint is triangular in shape and surrounded by a layer of fat called a fat cap. Because it is not an overused muscle, this cut remains beautifully tender and juicy, producing an amazing flavor when cooked.

When it comes to seasoning, picanha is a prized cut that produces a robust beefy flavor, so simple really works best, with just some coarse salt. The secret to a perfect Picanha BBQ comes from the generous layer of fat on the meat.

One piece of Picanha Steak if cut with 2cm usually weights (80-200 Grams) approx.

Help yourself to BaladyFarms Meats favorite Picanha steak recipes, located under the cooking tips & Instructions tab.

Note that: The actual exact weight of the order would be after cutting and packing, the total charge may be increased or decreased slightly, so the checkout would be an approximate charge till the exact weight occurred.

Other names:

top sirloin cap, rump cover, rump cap, fat-on rump.

Ingredients:

100% Young local (Balady) breed freely farming without any binding.

Around 60% Grass-fed "Hegazi clover, beet, fennel,.." , 40% Grains "Beans, corn, rice rusk, .." Professionally mixed all together at our farm under our supervision

Minimal travel time to the governmental abattoir

Slaughtered at the governmental abattoir to have the approvals and the required stamps

GMO free

Raised naturally without any hormones

Clean, happy & well looked after animals

Ways of cooking:

Stir-Fry, BBQ, Sous vide way, Skillet to oven (Fast cooking)

Cooking tips & Instructions:

HOW TO COOK PICANHA ON THE STOVE

1. Score the fat cap of your Picanha steak in a crosshatch pattern, but stay within the fat. Do not cut so deeply that you reach the meat.

2. Season the fat cap of the steak (reserve 1 tsp. seasoning) and pat it down so it sticks to the beef.

3. Cut your picanha steak into 1-inch strips. Fold each strip into a “C” shape and slide onto wooden skewers. Season beef with the reserved seasoning. You may need to trim the wooden skewers to fit your pan.

4. Melt butter in a pan heated to high heat until it begins smoking, then add the prepared steak. Cook one skewer at a time to avoid over-crowding the pan. Cook for 3 minutes on one side, then 2 on the other. This will give you a nice crust on the outside and prevent the steak from overcooking.

5. Check the internal temperature of your picanha steak using a meat thermometer. If it matches your desired degree of doneness, you are good to go. If not, continue cooking as needed.

STEAK TEMPERATURE CHART

• Rare: 52°C

• Medium-rare: 57°C

• Medium: 63°C

• Medium-well: 66°C

• Well-done: 71°C