Description of Picanha

Not so well known in the Netherlands, but seriously tasty! This dark red piece of meat is cut from the rump of American cattle and owes its taste to the beautiful marbling and little fatty edge. The cattle are fed grain for at least 120 days.


Vacuum-packing ± 880 grams.

The most delicious flavour combinations with Picanha

Go Argentinian and prepare the Picanha with homemade chimichurri; an Argentinian sauce for meat. Chimichurri is made with fresh parsley, oregano, garlic and chilli flakes. Picanha is also delicious with roasted shallots and cherry tomatoes. Go for Picanha if you're looking for a real taste sensation.

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100% beef


Nutritional values

Per 100 Gram.


Energy 691 kJ / 165 kcal
Fat 8,1 g
Saturated fat 3,5 g
Carbohydrates <0,5 g
Sugars <0,5 g
Protein 23,0 g
Salt 0,0 g

Put  the meat in the fridge 24 hours before usage. This is a food safe method to thaw the meat.


Carve a diamond pattern with a sharp knife in the fat layer on top of the meat. Use a frying pan with fat (oil, butter or lard) until golden brown. 
Turn on the oven and set to 80 ⁰C. Let the Picanha thread for 60 minutes in the oven at 80 ⁰C. 
Add salt and pepper. Next, cut in to desired proportions.


Picanha can also be prepared on a grill or barbecue.

Picanha with Argentine chimichurri

4-6 persons


  • 1 Picanha (approx. 900 gr)
  • 2-3 Bunches parsley
  • 6 Cloves garlic
  • 1/4 bunch Oregano
  • 1 tbsp Red chilli flakes or chilli shreds
  • 250 ml Olive oil
  • 60 ml Red wine vinegar
  • Oil or butter

Chop the parsley, oregano, garlic and chilli flakes fine. Mix everything together and add the olive oil and red wine vinegar. Leave the mixture (chimichurri) for a few hours to allow all the flavours to come into their own.

Preheat the oven to 80°C. Bake the Picanha in oil or butter until golden brown all around. Put the Picanha in a roasting pan and cook it in the oven for at least 60 minutes.

Serve with a generous amount of traditional Argentine chimichurri.