106 lei

/ kg
Made in România / From the Sibiu farm

* The minimum order for custom packages is 500 lei.

* Add the items to your cart based on the desired kilograms (if you want 5 kg of this item, enter no.5 in the quantity field).

* The total weight of the order is for reference only, and the calculation displayed at the order completion is approximate.

Refrigerated/frozen. Individually vacuum-packed cut.

0.5 – 1.5 kg/piece



Piece Information

Picanha represents the upper muscle layer from the rump area, immediately under the skin; with few intramuscular fat insertions but a fine texture, picanha is not a muscle extensively used during the animal’s movement, which is why it remains very tender; it is externally covered with a generous layer of fat, which should not be removed during cooking. It can be grilled, sliced along the grain.

Common names: Picanha, Top sirloin cap

Additional Information

Weight: approx. 0.5 – 1.5 kg/piece
Delivery condition: Refrigerated/frozen – please specify the desired condition of the cut in the “order notes” box
Meat condition: Aged cut and vacuum-packed
Validity: Check the label on the packaging
Transport temperature: Over a period of 36 hours between -2 and +3°C
Refrigerated storage temperature: 2 – 4°C


Cooking Recommendations

On the grill – The whole piece of Picanha is placed on a wooden board with the fat layer facing up; the fat layer is scored in a diamond pattern so that the spices penetrate well into the fat layer, and it is seasoned with salt and pepper. Then, the piece is cut into thick slices along the grain, rolled so that the fat remains on the outside. The rolls are threaded onto skewers, salted on all sides, and grilled on a well-heated grill with indirect heat and covered with the lid. Allow it to cook for 20-25 minutes, turning to the other side every 5-7 minutes. Remove from the grill when the internal temperature of the meat reaches 55°C (medium-rare). Let it rest for 5 minutes, remove from the skewers, and slice thinly.
In the oven – The whole piece, marinated in advance for 1-2 hours with oil, salt, and spices, is brought to room temperature, fried in a pan with the fat side down for 20 minutes, then turned to the meat side and left for an additional 2 minutes to form a crust. Preheat the oven to 120°C. Transfer the piece to a grill-type bottomed pot and bake in the oven for 1 hour. Remove and let it rest.



A very tasty and healthy recipe that can be made 100% at home.

Read more »

Friptură rapidă și delicioasă.

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Picanha cu cartofi fondanți în untură și usturoi și cu salată verde cu dressing vinaigrette.

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Mix the garlic and peel with olive oil, then wrap them in an aluminum

Read more »

You can also find this item

5kg - 1.5kg Spare ribs, 1.6kg Picanha, 1.9kg Sirloin

Provenance and traceability - from the farm in Sibiu

From grass to beef, from farm to your plate!
Premium Angus beef is produced in Sibiu, in an area with a gastronomic story. The meat is naturally and wholesomely sourced from Angus cattle raised in a low-stress environment.

The superior quality of the beef starts from top Angus genetics and the development of its quality is pursued throughout the entire production process. Quality development is carried out from calving, nursing the calf by the mother, until 7-8 months, rearing in an extensive pasture system, natural fodder produced on our farm, for the winter period and carefully selected fodder recipes, for fattening, according to the principles of sustainable agriculture, that we wok by.

The specificity of Angus beef is given by the degree of marbling, tenderness, juiciness and taste. The local product comes from a fully controlled process of production, that creates a link between the cultural traditions of the area we work in, and the innovative system, resulting in a natural, healthy and tasty product.

Find out more about Premium Angus production farm – Karpaten Meat Group.

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