Beef Picanha Grainfed Argentina - NOK 550 per kg

Picanha Grainfed Argentina

Juicy, flavorful and full of character. Approx. 1.5kg per piece.

Picanha is a true barbecue favorite – known for its rich flavor, natural tenderness, and the characteristic fat cap that gives the meat a truly special juiciness. When the fat layer melts during cooking, the flavor seeps into the meat, resulting in a dish that is both robust and balanced.

This cut of meat truly shines over an open flame or with good heat in a pan – with a distinct meaty flavor and a crispy, flavorful fat edge.

Origin and Quality

Picanha is located on the hindquarter of the animal and has a unique structure that combines tenderness with a good meaty flavor. This variant comes from Argentinian Angus, known for consistent quality and fine marbling.

The animals are corn-fed for a minimum of 150 days before slaughter, which gives the meat extra juiciness, richness, and a rounder flavor profile. The fat cap protects the meat during cooking and contributes to a particularly juicy end result.

Preparing Picanha

Picanha yields the best results when cooked controllably, with a low temperature first and high heat at the end.

Method:

• Take the meat out of the refrigerator 1–2 hours before cooking
• Pat the meat dry and season with salt (and pepper, if desired)
• Score a light crosshatch pattern in the fat cap, without cutting into the meat

Step 1 – low temperature:

• Place the whole picanha in the oven or indirect zone on the grill, fat side up
• Temperature: approx. 90–110 °C (194–230 °F)
• Cook until the internal temperature reaches approx. 42–45 °C (107–113 °F)

Rest:

• Let the meat rest for 15-20 minutes

Step 2 – high heat:

• Slice into thick steaks (against the grain)
• Grill or sear on high heat for quick browning
• Start with the fat cap down to get a crispy surface

Finished internal temperature:

• Medium rare: approx. 54–56 °C (129–133 °F)
• Medium: approx. 58–60 °C (136–140 °F)

Seasoning

Salt is often more than enough.

The meat has a lot of its own flavor but can also handle a simple rub if you want a little extra character.

Serving Suggestions

Picanha pairs perfectly with grilled vegetables, potatoes, or a fresh salad, preferably served with chimichurri, herb butter, or a tangy dressing that balances the fat and flavor.

In short

This is a cut of meat for those who want maximum flavor and juiciness – with a perfect balance of meat and fat. A classic on the grill, and a sure winner for any meat lover.