Picanha or tail piece (English name ‘rump cap’) is a beautiful piece of tender beef that lies between the roast beef and the thick loin in terms of tenderness. A good tailpiece or picanha always has a thin layer of fat at the bottom. In the past, this meat was eaten as stew.
For the best result, let the meat roast for the most part on this side. Prepare the meat in the same way as roast beef. We like the BBQ picanha best, where the meat is first cooked indirectly and then grilled over the flames. When grilling, be aware that the fat that melts due to the heat can cause large flames on the barbecue.
Other names are also: Rump Cap – tailpiece.
Do you want to know how to prepare a picanha on the bbq or sous vide? Or are you looking for other ways of preparing? View our recipes .
Buy Picanha at www.aalvink.nl
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Choose the desired quantity and weight of the meat.
Add it to your shopping cart and pay online.
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