Top sirloin (kg)
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Picanha is extracted from the hindquarter of the ox, covered by an external fat layer that, on the grill, caramelizes and transfers flavour to the underlying muscle. It is a dense-fibred cut, with the characteristic flavour of the hindquarter and juiciness provided by the fat that covers it. Available in three origins with distinct profiles.
Three origins, three profiles
Uruguay/Argentina — cattle raised on natural pasture, more mineral flavour and clean fat profile. Europe — the entry point in the catalogue, with balanced flavour and firm texture. USA — cattle with mixed feeding (grain-finished), more pronounced marbling, richer flavour.
Benefits
- External fat covering: caramelizes on the grill and concentrates flavour in the muscle
- Three origins with distinct flavour profiles — choose by technical preference
- Available whole or sliced into steaks
- The reference cut for barbecue in Portugal and Brazil
Estimate shipping
Provenance
- Origin
- USA | Uruguay/Argentina | Europe
- Creation
- USA | Uruguay/Argentina | Europe
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
- 2 minutes. Rest for 3 minutes.
- Recommended Method
- Grill over high heat. Fat side down for the first 2 minutes. Slice against the grain after a 3-minute rest.
O termómetro é muito mais fiável do que o tempo, porque a espessura do corte e a temperatura da grelha influenciam bastante o resultado.
