Picanha

Whole piece of Picanha in a portion of approximately 1.7 kg. The name Picanha indicates a cut of meat typical of Brazilian cuisine, corresponding to our "beef tail" or "beef tip". The Picanha cut is a cut of meat with a particular triangular shape and with a characteristic layer of fat on one of the two sides. Our Picanha guarantees you a layer of fat of at least 1.5cm

Picanha is one of the most prized cuts of beef and is usually cooked on holidays or on Sundays, when Brazilians usually make "churrasco": the traditional barbecue which involves the use of a great variety of white and red meats where Picanha is always the protagonist! The overseas tradition also requires a particular cooking method for this meat: rigorously cooked directly over the embers, on the fat side, and placed at a height that varies between 15 and 60 cm from the flame, depending on the degree of cooking you want to achieve. It can be grilled by placing it directly on the "grelha", or on a flat or V-shaped "skewer". During cooking, the fat that gradually melts adds flavor to this meat, giving it its typical full-bodied flavour. As experts say, the secret of the flavor of meat lies in the fat. In fact, it is able to "trap" the aromatic compounds that come from foods and then return them to the palate, once the meat has been cut and tasted.

The cutting is done manually only after receiving an order. For this reason there may be slight weight discrepancies of no more than 100 g.

This cut is obtained from cattle raised in the az. agricultural Facchinetti.