Premium Beef Black Angus Picanha Steak Farma koutsioftis Greece

Picanha Beef

Picanha is inspired by the traditions of Brazilian and Argentinian cuisine. If you’ve never tried it before, this meat promises incredible juiciness, flavour and tenderness. It comes from the back of the animal’s back. The characteristic feature of spiciness is the thick layer of fat that hugs the muscle. The picanha is one of the muscles that do not move sufficiently throughout the calf’s life, which is why it is a very tender part.


For the perfect medium-rare Picanha steak, cook for 9-12 minutes for a 2.5 cm steak and 12-14 minutes for a 4 cm steak, turning about 1 minute before the half hour mark. The meat thermometer should read 55°C. Rest your steaks for 5 minutes before serving, covering them lightly with foil. Don’t forget that it is also a piece perfect for roasting whole!



What kind of steak is picanha?

Picanha beef comes from an area on the tail of the calf with a thick fat cover. In the US, the picanha cut is known as rump cap or sirloin cap.

Why is picanha so good?

It is triangular in shape and is surrounded by a thick layer of fat called the fat cap. Because it is not an overused muscle, this piece remains wonderfully tender and juicy, producing an amazing flavor when cooked. When buying picanha, the three things to look for are its size, fat content and excess fluids.

Are picanha steaks tender?

The taste of picanha is between ribeye and tenderloin. Tender and juicy with lots of flavor. It has very little fat in the meat, so you have to cook it perfectly to avoid it becoming tough.