Picanha from Creekstone Farms in the USA (USDA Prime) – A highlight for your barbecue party

Take your barbecue to the next level and surprise your friends with our premium picanha, also known as Tafelspitz, from Creekstone Farms in the USA. With its generous layer of fat and fantastic marbling, this cut of meat is a true star on any grill.

Special meat for special occasions: This special cut of meat, taken from the rump, is an essential part of the traditional "churrasco" (barbecue) in Brazil and many other South American countries. Now you can bring this South American BBQ culture right to your own backyard!

Intense aromas and impressive tenderness: Picanha impresses with its intense beef flavors and remarkable tenderness. The slowly melting fat during grilling ensures unparalleled juiciness and a wonderful, nutty taste.

Simple and effective preparation: When preparing picanha, less is more. Simple seasonings like salt, pepper, and a little olive oil are enough to highlight the natural flavors of the meat.

Preparation tips:

• Cook the picanha first over low heat and then increase the heat at the end to achieve a perfect crust.
• Whether on the grill, in a pan or in the oven, the right technique is crucial.

Experience an unforgettable BBQ experience: Let yourself be enchanted by the beauty and flavor of this exceptional cut. With the Picanha from Creekstone Farms USA, you'll experience a BBQ that you and your guests won't soon forget.

Ultimate tips for preparing your picanha (top round)

Introduction Picanha, also known as Tafelspitz in Germany, is a particularly flavorful cut of meat that is gaining in popularity. Creekstone Farms' picanha from the USA, in particular, stands for quality and excellent taste. Here you'll find the best tips for perfectly preparing this special cut of meat.

Selection of meat The quality of the meat plays a crucial role. Ensure your picanha comes from high-quality farms to obtain a cut with optimal marbling and freshness. The fat should be white to cream-colored, and the meat a deep red.

Preparation Before cooking, you should let the picanha rest at room temperature for about 30 minutes. This allows for more even cooking.

Simple seasoning With meat of this quality, less is more. Simply season the picanha with coarse sea salt. This will enhance the natural flavor of the meat without overpowering it.

Correct cooking method Picanha can be grilled or roasted in the oven. When grilling, it's recommended to sear the fat side first to render the fat and infuse the meat with extra flavor. Then cook the picanha over medium heat until it reaches your desired level of doneness.

In a nutshell Picanha is best when cooked medium-rare to medium. Use a meat thermometer to achieve the perfect temperature (approximately 54-60°C for medium-rare).

Important: Rest period Let the picanha rest for about 10 minutes after cooking before slicing it. This allows the juices to redistribute throughout the meat, resulting in a more tender and succulent dish.

Completion With these tips, you can prepare an excellent picanha (rump cap) from Creekstone Farms that will delight your guests. Whether at a BBQ or as a special dinner, this picanha will not disappoint.

CORE TEMPERATURES:

• Rare: 48° – 52°C
• Medium Rare: 52° – 55°C
• Medium 55° – 59°C
• Well Done 60° – 62°