Pure Black Barley Fed Angus Beef Picanha
Barley-Fed | 3-4 pounds | MB5+
The Best Kept Secret in High End Steak
- For those in the know, this prized cut is grouped with favorites such as the Ribeye and Filet Mignon for taste and tenderness.
- Celebrated as a delicacy in South America for centuries, the rest of the world is only now becoming aware of this incredible cut. But ask any Brazilian, they'll tell you this is the true king of any special celebration.
- Taken from the top of the rump, it's triangular in shape and surrounded by a thick layer of fat called a fat cap. Because it consists of a rarely used muscle, this cut remains indescribably tender and juicy, with an amazing flavor.
- The fat cap slowly cooks and dissolves into the meat, creating one-of-a-kind taste and melt-in-your-mouth experience.
- One of the reasons the picanha cut is less known is because it's very difficult to find. This rare cut is normally only made available to high-end restaurants, and though wildly popular in South America, it's a harder to source for meals in the home — until now.
- Featuring extra marbling, flavor and tenderness, this generously sized triangular shaped cut is delicious roasted whole, cut into steaks or grilled on skewers.
- A robust flavor and tenderness similar to the sirloin steak.
- A premium marbling score of MB5+ means that this cut grades higher than 99% of beef you'll find in America — a testament to the superior level of marbling, luxurious tenderness, and unbeatable flavor you'll find with this cut.
- A massive 3-4 pound cut
A 4 ounce cut of Picanha provides a massive 33 grams of protein
Also known as:
• Rump Cover
• Rump Cap
• Sirloin Cap
• Culotte Steak
• To cut into steak, placing it fat side down will make for an easier slice.
• Always cut the picanha with the grain. That is, cut the meat in the same direction as the fibers. Once cooked and rested, what really matters is the final cut of the steak, which will then be sliced against the grain for maximum tenderness.
• Bring the meat to room temperature and pat it dry with a paper towel.
• Picanha is a prized cut that produces a full, memorable beefy
flavor, so simple seasoning works best. Just some coarse salt will
highlight the natural flavor.
• Place seasoned steaks in a heavy frying pan on high heat, fat side down first to render, before searing on both sides.
• Once a rich, golden crust has formed on both sides, turn the heat
down to medium and cook for 3-4 minutes on each side for medium rare.
• Cover with foil and allow to rest for 5-10 minutes before cutting and serving.If you'd rather roast it whole full, then cut into steak afterwards, preheat the oven to 355°F and put a cast iron pan on high heat.
• Score the fat cap slightly and rub it in with coarse salt. Sear the picanha, fat side down, without any added oil.As it cooks, beef fat will be released into the pan. Drain out some of the fat (but don’t throw it away) and continue to render the fat until the outside is beautifully crisp.
• Turn over the meat and baste it with the reserved fat.
• Transfer the picanha to the oven and cook it for 30 minutes until the internal temperature reaches 122°F.
• Remove the beef from the oven and let it rest for 10-15 minutes. Once rested, carve it into steaks, then slice each steak against the grain and serve.
• A South American wine is ideal, so look into an Argentinian Malbec or Chilean Cabernet Sauvignon and Carmeneres.
About Pure Black
Pure Black Barley-Fed Angus delivers a new standard in luxury through superior marbling & unrivaled tenderness. It features a premium Black Angus cattle breed, pristine pastures, and no added hormones.
Working directly with dedicated farmers across southern Australia, Pure Black starts with careful cattle selection. They know exactly where our cattle are from and how they have been bred.
Pure Black Angus cattle are peacefully raised on some of the world’s best pastures and once ready, are finished with a custom barley ration.
Angus are known throughout the world for their ability to consistently produce the finest high quality beef. The superior meat quality of Angus cattle comes from their ability to lay down intra-muscular marbling during the finishing phase, together with excellent tenderness, texture, flavor, meat color and fat color.
Pure Black Barley Fed Angus Beef is guaranteed to be tender, juicy and full of flavor.