Picanha USA PRIME | Black Angus | Grain-Fed | USA Premium
USA Black Angus Picanha, USDA PRIME grade, is one of the most valued beef cuts in the world’s finest steakhouses.
Thanks to grain-fed dieting, the meat achieves distinct marbling, extraordinary succulence, and a deep, buttery flavour. The characteristic layer of fat slowly renders during grilling, giving the steak an intense aroma and exceptional tenderness.
Description
Picanha is one of the most recognisable and valued beef cuts in the world. It comes from the upper part of the hindquarter, known as the rump cap, and stands out with its characteristic layer of fat, which slowly renders during grilling.
It is this layer of fat that makes the meat remain incredibly succulent and aromatic, while its flavour becomes deep and intense. Picanha is the star of Brazilian churrasco and one of the favourite steaks served in steakhouses across North America and Europe.
USDA PRIME , the highest quality of American beef
This picanha comes from USDA PRIME grade beef, the highest quality level awarded by the United States Department of Agriculture. Only about 2–3% of all US beef production reaches this level.
Meat of this grade stands out with:
distinct marbling,
extraordinary succulence,
intense, deep flavour.
Thanks to this, Picanha PRIME offers a more luxurious culinary experience than standard versions of this cut.
Black Angus, a breed made for steaks
The beef comes from Black Angus cattle, one of the most valued beef breeds in the world. Angus is known for its natural marbling and exceptional tenderness of the muscle fibres. This is exactly why steaks from this breed are so juicy and intense in flavour.
Grain-Fed is the secret to the flavour of American beef
The cattle are fed with
creamy fat marbling,
a more delicate meat structure,
a more buttery and deep flavour.
High-quality grain-fed diets. This style of farming has made American beef the standard in the best steakhouses in the world.
Why is Picanha USA PRIME the favourite steak of grillmasters?
Picanha has gained immense popularity among grillmasters worldwide for several reasons:
The fat layer protects the meat during grilling: The natural fat cap secures the meat from drying out and gradually gives it an intense aroma.
Ideal muscle structure: Picanha has distinct fibres which, when sliced across the grain, become incredibly tender.
Perfect for the grill and rotisserie: This cut works great both as a classic steak and in the churrasco style – roasted on skewers over fire.
Spectacular effect on the grill: During grilling, the fat slowly renders, causing characteristic searing and an intense aroma.
On the market, there are several different variants of this cut available. They differ in marbling, succulence, and flavour intensity.
Picanha USA PRIME, Picanha Australia Angus, Picanha Wagyu Australia – which to choose? Key differences
Picanha USA PRIME:
high marbling,
intense, buttery flavour,
very succulent structure,
the highest grading in the USA.
Picanha Australia Angus:
moderate marbling,
clean, beefy flavour,
a meatier structure,
a great balance of quality and price.
Picanha Wagyu Australia:
very high marbling,
creamy texture,
exceptionally succulent meat,
a more luxurious culinary experience.
Picanha USA PRIME sits between classic Angus picanha and extremely marbled Wagyu – offering a perfect balance of meat structure, succulence, and intense flavour.
How to prepare Picanha?
Picanha tastes best prepared on the grill with the fat layer intact.
Classic preparation
Salt with coarse salt just before cooking.
Get your grill or pan extremely hot.
2.5–3 cm steak
sear for 2–3 minutes per side
allow the meat to rest for 5 minutes
After preparation, always carve the meat across the grain, which ensures maximum tenderness.
