Picanha –
Latin America’s Favorite Cut
Picanha is a term used to describe a specific type of beef popular especially in Brazil but also in other Latin American countries.
The specificity of the Premium Angus beef picanha lies in how it is cut and trimmed.
Picanha is actually the top part of the beef rump, with a thin layer of fat on the upper side that gives it a distinctive flavor and texture. Due to this fat layer, picanha is considered one of the juiciest and most flavorful cuts of beef.
Picanha is extremely popular in Latin America. It is recognized as an essential part of Latin American cuisine, being one of the most appreciated and flavorful cuts of beef in the region. The traditional way of preparing picanha is a distinctive aspect of Latin American culinary tradition, adding a significant cultural element to the local culinary experience.
In Brazil, for example, picanha is often grilled in the style known as “churrasco”. It is usually simply seasoned with coarse salt, and the fat layer on top is kept to melt and imbue the beef with delicious flavors during cooking. In Argentina, picanha is known as “tapá de cuadril” or “tapa de nalga”. It is often grilled or prepared in other traditional Argentine dishes such as asado.
In other Latin American countries such as Uruguay, Chile, and Mexico, picanha is also appreciated and prepared in similar ways, often being part of feasts and social events where beef is grilled.
Picanha is an extraordinary beef steak, a great choice financially, providing a perfect balance between quality and beef price.
Picanha is a traditional element of Latin American cuisine, constituting an essential culinary experience for those who wish to discover or savor the specific gastronomy of this region.
➤ Premium Angus beef Picanha is available in the BARBEQUE PACK and SPICE & BEEF packs.
