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Picanha
( pcs.)
What part of the carcass does the picanha come from
Picanha is also known as cross-covered (M. gluteobiceps). It is one of the hamstring muscles. The element is quite a lean muscle in itself, while a layer of fat about one and a half centimeters is left on it, which melts during preparation and adds flavor and juiciness. This element is most appreciated by beef lovers in Argentina and Brazil for the intense, full flavor of the meat.
Prepare it in steaks or grill it on skewers. You can also roast it whole. It will taste great in any form.