Picanha a favorite piece

Whether on a skewer or as a steak - Picanha is a favorite

The picanha or the outer tip of the boiled beef is the rump of the beef. In Germany, this cut is known primarily as boiled beef. In South America and Brazil, picanha is a barbecue classic (churrasco) and even more popular than the fillet. The tail piece is an ideal piece for quick frying, prepared correctly of course. At this point, people are already frowning. More popular than fillet? Quick frying of boiled beef? Yes and yes. Dirk Freyberger, master butcher, meat sommelier and grill master master class, has long had a taste for it: "My TOP 3 steak cuts are hanging tender , flat iron and, clearly in first place, the picanha !" However, not all boiled beef is the same.

Origin, Breed, Maturation - Picanha

Not every boiled beef can be used as a Picanha Cut. Basically, when it comes from Germany, it is important that young bulls are usually not suitable for preparation as a Picanha. The muscle fibers are coarse and the cut is usually not marbled. That's why we rely on our heifers. We get excellent quality from our Pinzgauer heifers and oxen from Martin Zeberl, for example. We currently sell these via the Fleischglück marketplace . The animals have fine marbling and almost always a continuous layer of fat. But in addition to this, we also sell rump caps from Irish pasture-fed cattle or Black Angus from Australia in our stores. Basically, you can rely on it, no matter which Picanha you buy from us: We always pay attention to outstanding quality and the right maturation. This way you can have your special cut on the skewer or as a steak.

The most important thing - the fat cap

Although many customers are not aware of it, the most important feature of this special cut is the continuous fat edge, which is ideally up to one centimeter thick. This means that the tail piece stays juicy when grilled on a rotisserie or as a steak. This fat edge also concentrates the animal's flavor. The sweet taste of pears and grain in our Pinzgauer oxen, the floral and velvety taste of pasture-fed cattle or the strong and robust taste of Angus cattle. This is why this cut is also the favorite cut of Nuremberg's first meat sommelier and a must for every meat lover.

Do you want to know exactly how a meat sommelier says that? Then check us out on YouTube !