Name: Picanha WetAged
Brand: Metzgerei Freyberger
SKU: 655-1
Price: 44.0 EUR
Availability: InStock

€44,00

€48,89/kg

Tax included. Shipping calculated at checkout.

In stock, ready to ship
Inventory on the way

Origin

francs

Ireland

America

Fast shipping with DHL Express

Quantity

900g steak, vacuum packed
Where should it come from? You decide!
Perfectly matured quality with guarantee
Freyberger's Plus Guarantee
With the typical layer of fat for that special taste!

Our Picanha will keep for at least 5 days after it arrives at your home or after you pick it up, at a maximum temperature of 6°C.
For optimal storage, we recommend storing between 0 and 4 °C.

We only use heifers and ox meat. Never young bulls. Our cattle are slaughtered in the butcher's slaughterhouse in Fürth-Burgfarrnbach and come from farmers in the slaughterhouse's catchment area, mostly from the Nuremberg region. We sometimes even have personal contact with our fatteners in order to continually improve the quality of the meat and the way our animals are kept.

With us you get more for your money, we promise! Because Freyberger's Plus guarantee is included with us! Most of our steaks, sausages and chickens are heavier than stated in the product description. And all of this without any additional charges, as you are used to from other shops. So you usually get more goods from us than you actually pay for!

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Buy Picanha

Picanha is Portuguese and refers to the tail of beef in South American cuisine, especially Brazilian cuisine. But the special cut Picanha is also becoming increasingly popular here in Germany. In contrast to Bavarian boiled beef, the layer of fat on the muscle meat is left when it is slaughtered and cut up. This makes it particularly suitable for roasts and grilled dishes. In German cuisine, boiled beef is often only found in soups as soup meat. It's actually too bad for such a tasty special cut as Picanha. You can buy and enjoy delicious Picanha here!

Here’s how to best prepare your Picanha:

Rinse the special cut under running water and pat dry. Trim (remove) any skin and connective tissue on the meat side. To fry in a pan, cut small rectangles into the fat cap with a very sharp knife. Be careful not to cut through to the surface of the meat. This is not necessary, especially when preparing on a rotisserie. Preheat the grill and prepare for indirect grilling. With charcoal, this means pushing the embers in a ring around the outer walls so that the middle remains free. With gas grills, turn off the middle burner completely. Just before the meat is put on the flame, you should massage salt into the picanha. Now place the cut on the meat side, in the middle of the grill, on the grate and close the lid. For a perfect medium-rare steak, bring the special cut up to a core temperature of 58 to 60°C and remove from the grill. Now let the steak rest for a few minutes to create a more even consistency in the meat.

Picanha is served with baked potatoes, vegetables or fine salads. Have fun grilling, cooking and enjoying!

What does the meat sommelier say about this?
The answer is here .

Perfekt für BBQ

tolles Stück Fleisch - ausreichend dicke Fettschicht und zartes Fleisch - beste Voraussetzung für Picanha am Drehspieß im Kamado. Zergeht auf der Zunge!

Ein super Grillerlebnis

Top Qualität, super zart toller Geschmack

Super!

Ich bevorzuge den Cut bei euch vom deutschen Rind! Das habe ich noch nirgends bisher aber bei euch ist das vom deutschen Rind immer super abgehangen und einfach perfekt es klasisch am Spieß zuzubereiten. Vielen Dank!

Wie immer geil

Bestes Picanha

Eine echte Delikatesse

Ich bestelle das Franken Picanha regelmäßig und Grille es sehr gerne wegen des tollen und einzigartigen Geschmacks und der sehr einfachen Zubereitung (drauflegen indirekt und warten!). Brauner Zucker wie im Freyberger Video kitzelt auch noch einmal sehr tolle Aromen heraus!

Picanha WetAged

Here’s how to best prepare your Picanha:

Customer Reviews

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Picanha WetAged

Here’s how to best prepare your Picanha:

Customer Reviews