Black Angus Picanha USA (kg)
31,90€
/
Couldn't load pickup availability
The Black Angus breed has been selected for over 150 years for its ability to develop intramuscular marbling superior to the bovine average. In the picanha – a cut from the hindquarter covered by a layer of external fat – this marbling adds juiciness to the muscle's interior while the external fat caramelises on the grill and transfers flavour to the adjacent muscle.
Origin USA: the standard for Black Angus
American Black Angus is graded by the USDA system. The picanha we work with is selected from batches with above-average marbling.
Benefits
- Breed selected for marbling – intramuscular fat superior to conventional European beef
- External fat cover that caramelises on the grill and concentrates flavour
- Characteristic flavour of the hindquarter with the juiciness of a marbled breed
- Available as a whole piece or sliced into steaks
Estimate shipping
Provenance
- Origin
- United States of America
- Creation
- United States of America
Kitchen
| Ponto | Ao retirar | Após descanso |
|---|---|---|
| Mal passado | 48–50 °C | 50–52 °C |
| Médio-mal | 52–54 °C | 54–57 °C |
| Médio | 57–60 °C | 60–63 °C |
| Médio-bem | 63–66 °C | 66–68 °C |
| Bem passado | 68–70 °C+ | 70 °C+ |
- Preparation time
- 5/6 minutes
- Recommended Method
- Cast iron grill or skillet. Fat side down for the first 2 minutes. Slice against the grain after resting for 3 minutes.
O termómetro é muito mais fiável do que o tempo, porque a espessura do corte e a temperatura da grelha influenciam bastante o resultado.
