General information: The picanha is located in the leg, specifically at the end of the silverside and below the rump. It is a muscle that joins the leg to the saddle. It is a very small cut; you can get two pieces, of approximately 3 kg each from each animal, and it is highly prized because it has a high percentage of fat marbling and is very tender and tasty. It is great for barbequed fillets, steak tartare or tataki.
Type of product: Whole picanha pieces of 3 ato 4 Kgs approx. - vacuum packed - deep-frozen in liquid nitrogen - store at -10ºc - once defrosted consume in 4-5 days.
Directions for use: Defrost 24/48 hours in refrigerator. Remove from the vacuum bag 2-3 hours before your roast. Depending on the recipe used it has to be cut in one way or another, ideal for roasting whole roastbeef type, for grilled steaks, even for tasty steak tartare. You can watch an explanatory video on our youtube channel.
It does not contain allergens.