BLACK LABEL Picanha Steak
from the Austrian calf (heifer)
€20.90
Currently out of stock
Our Black Label Picanha steaks are dry-aged for 3-4 weeks and have a wonderful marbling with a strong fat cap. They are ideal for rotisserie grilling at home. Grilled over an open fire at high heat, the meat with the characteristic fat cap develops its full flavour. Seasoned with coarse sea salt and cut into thin slices from the skewer, it is a wonderfully juicy steak.
Meat knowledge
It's getting hot! Our Picanha steaks are a true South American delicacy and a real treat on the barbecue. Juicy, tender and with a wonderful aroma, you don't need much more to experience real pleasure
Fire on the barbecue
Picanha steaks provide variety
Every year at the start of the barbecue season, the familiar Big 5 land on the barbecue: tenderloin, roast beef, sirloin, the occasional T-bone or porterhouse and bratwurst. As brilliant as the barbecue season is, it does get a bit boring, doesn't it? Our Picanha steaks, on the other hand, offer real variety and, in our opinion, an added bonus.
Nose to TailWhy we love Picanha
Because Picanha steaks are the perfect cut for what we at Fitmeat call the Nose-To-Tail movement. Why? Because it's a great story, both morally and in terms of taste, to use other cuts as well.
Picanha is actually quite similar to boiled beef, but we only use it in soup. But it has much more to offer. All the more reason for us to be delighted that picanha steaks have really taken off with barbecue fans. But if you think boiled beef and picanha are the same thing, think again.
Picanha vs. TafelspitzWhat is the difference?
The cut may be the same, but the preparation is actually quite different! So it would be unfair to lump them together. Classic boiled beef, as we know and love it, has limited grillability.
The lack of a fat cover makes it a cooking meat, and in that sense it is truly delicious. However, it is precisely this layer of fat that is crucial when cooking on the barbecue. It protects the meat from drying out and allows it to develop its full flavour.
With the Picanha cut, this layer of fat is preserved, resulting in an excellent grilling result.
Picanha from Fitmeat
What many people don't know? Every Picanha can be cooked like a classic Tafelspitz. But very few Tafelspitz are suitable for the popular Picanha preparation. At Fitmeat, every piece of cooked beef is inspected with the Argus eye and selected by hand.
In addition to meat quality, we look for a beautiful marbling and a distinctive, continuous and thick fat cover. These selected pieces are matured separately and refined into Picanha.
What to look for in Picanha?
The marbling is everything!
To get the full flavour and the best out of this popular cut, it is essential to look for a strong marbling. In addition to the fat cover, this ensures that the meat is tender and juicy.
This makes the meat practically made for cooking over an open fire. Our Picanha steaks come from the Austrian heifer and are a real treat. Beautifully marbled, juicy and buttery, with an unmistakable flavour for real barbecue fans.
With so much flavour of their own, there's no need to add anything to the preparation, apart from a little coarse sea salt.
What sets our Black Label Picanha Steaks apart?
Our Fitmeat Black Label is the crème de la crème of our products. They are all carefully selected for their superior quality and marbling.
Our Black Label Picanha steaks come from the heifer and have a stunning marbling. In addition, our Black Label Chuck steaks are dry-aged for 3 weeks and wet-aged for 2 weeks.
This method is one of the oldest preparation techniques and requires not only a high level of expertise, but also a lot of time, patience and passion. But it is well worth the wait, with unique flavours and a fabulous meat texture that is second to none.
Picanha steaks are butter tender, have an intense aroma and an exceptional bite.
Picanha and Asado
South American conviviality the Austrian way
In Latin America, asado is the name for a large barbecue. The epitome of a sociable get-together. Apart from friends and family, what else can't be missing? That's right, picanha steaks. The meat is prepared by turning it several times on skewers directly over the fire.
The steaks are then cut into thin slices and served on large plates that are passed from person to person.
As well as the traditional method of preparing individual steaks on skewers, experienced barbecue professionals can also cook the whole piece to perfection on the barbecue. A core temperature of 53°-55°C is the optimum guide.
Recommendation for cooking
Medium rare at approx. 53 °C core temperature
Quantity per person
We recommend one to two steaks per person.
Herkunft und Haltung
Quality is our top priority and, when it comes to beef, a few factors are crucial. These include the perfect breed of cattle, the age of the animals and optimum feeding, free from concentrated feed.
However, this alone is not enough to meet our requirements. We don't do things by halves when it comes to the quality of our meat products! That's why 100% of our animals come from Austria. The farms are located in the lake district of the Salzkammergut in beautiful Upper Austria.
At Fitmeat, we also only process the finest meat from heifers, also known as calves, and steers. The meat has a wonderful marbling and a delicious flavour. Our classic cattle breeds also include Red-Angus, Black-Angus, Charolais, Limousin, White-Blue Belgian and Wagyu, as well as various crossbreeds.
Our cattle are 4x AT labelled. This means that birth, rearing, slaughter and cutting take place 100% in Austria. The value chain therefore remains entirely in Austria. We distance ourselves from long animal transports and select our partners very carefully. We therefore rely on animals that are kept in a species-appropriate manner, born and raised by small farmers, and on butchers who know both the farmer and the animal personally.
Our butchers allow the cuts to mature on the bone for a long time. This gives us first-class, well-hung meat that does not lose any water during roasting and can be enjoyed with a clear conscience.
Details to the article ”BLACK LABEL Picanha Steak”
| Item number | FM101045 |
| Breed | Black Angus, Red Angus, Simmental, Pinzgau, Tyrolean Grey, Charolais, ... |
| Cut | The rib eye is cut from the back of beef. |
| Born in | Austria |
| Raised in | Austria |
| Slaughtered in | Austria |
| Cut in | Austria |
| Feeding | Fresh grass on pasture, brewer's grains, possibly maize or cereals |
| Meat maturation | 2-3 weeks on the bone |
| Shelf life at 0-4°C | 8-10 days |
| Shelf life at -18°C | 120 days |
| Hygiene advice | Prepare and consume immediately after opening. Kitchen hygiene is important: Keep the cold chain. Store separately from other products. Work cleanly. Heat through before consumption. |
| Storage advice (Fresh) | Store refrigerated at 0 °C to +4 °C. |
| Storage advice (deep-frozen) | *** compartment (-18 °C): best before: see label - ** compartment: 2 weeks - * compartment or ice cube compartment: 1-3 days - Do not refreeze after defrosting. |
Good to know
Facts
- Fresh meat, no frozen goods
- Meat from small farmers in Austria
- Aged and finished by our traditional butcher
- Billing by the gram
- Recyclable packaging
- Ready to ship in under 24h
Accepted payment methods
Secure shopping at Fitmeat
5 really good reasons for Fitmeat
- At Fitmeat, you only get premium meat of the best quality from selected small farmers in Austria.
- Our experienced master butchers are pioneers in meat refinement and maturation. At Fitmeat, you get perfectly matured meat that has never been frozen.
- With meat from Fitmeat, you experience sustainable meat enjoyment of a special kind, because quality goes beyond the plate with us.
- With meat from Fitmeat you support Austrian agriculture. Because the value chain remains one hundred percent in Austria.
- What you see is what you get: Whether it's the marvellous marbling of our steaks or the beautiful pastures of our farmers - all the pictures on our website are 100% authentic and taken by us on location. After all, the eye eats with you, doesn't it?