Picanha per KG
PRICE: R265 PER KG
You will receive a quote for your order.
SIZE: APPROX. 1KG PER CUT
This particular cut is the most prized in Brazil, and is elsewhere known as the Rump Cap or Top Sirloin Cap. Though it is generally cut with a thick strip of fat on the topside of the cut, it is recommended that the butcher trims the fat in a ratio of 1:3 to the meat. This particular part of the rump is generally more tender than the rest of the rump, while the thick fat on the topside adds an exquisite smoky flavour to the steak.
AGEING: 28 days wet-aged
PREFERRED COOKING TEMPERATURE: Medium rare to medium
COOK: Grill with FB Butter
Pair it with a Syrah/Shiraz, or a Rhône-style blend. A bold, smoky steak should be accompanied with a bold, full-bodied Shiraz. Shiraz wines are opaque, ruby-purple in hue, and offer concentrated jammy aromas and flavours of blueberry and blackberry, along with big, ripe tannins. Smoked meat notes like beef jerky and bacon along with black pepper spice, are also characteristic. Alcohol levels tend to be higher (14–15.5%), as are degrees of oak use and oak ageing.
