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# Black Angus Ireland Picanha Rump cover

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Discover Black Angus Ireland Picanha: juicy premium Irish beef with a rich fat cap, full flavor and perfect for BBQ or slow cooking.

- 1kg€42.30~~€47.00~~This option is out of stock
- 1,5kg€63.45~~€70.50~~

The favourite cut of South American grill masters. One bite and you'll understand why.

Our Irish Black Angus Picanha comes from carefully selected Angus cattle raised on Ireland’s lush green pastures. Thanks to the mild climate and natural grazing conditions, this cut develops a rich, pure beef flavour with remarkable character.

Picanha – also known as rump cap – is world famous for its intense flavour and juicy texture. During cooking, its characteristic fat cap slowly renders, giving the meat extra depth and an irresistible taste experience.

What to expect:

🥩 Rich and powerful beef flavour  
🥩 Exceptionally juicy and full of taste  
🥩 A true South American BBQ favourite  
🥩 Freshly cut, never frozen  
🥩 Individually vacuum packed

Perfect for BBQ, grill or pan. Slice into thick steaks or prepare traditionally on skewers churrasco-style.

For those who don’t just eat meat — they experience it.

#### Additional Product Information

allergens

No allergens!

ingredients

Beef

STORAGE: below 6°C, vacuum packaging guarantees optimal freshness for up to 8 days after delivery. In the freezer, the meat can be stored for up to six months.

### preparation

## Picanha with chimichurri sauce

### Ingredients (4 servings)

**For the Picanha**

- 1 Picanha (approx. 1–1.2 kg)
- Coarse sea salt
- Freshly ground black pepper

**For the classic chimichurri**

- 1 bunch fresh flat-leaf parsley, finely chopped
- 3 garlic cloves, finely chopped
- 1 red chili, finely chopped (optional)
- 2 tbsp red wine vinegar
- 100 ml extra virgin olive oil
- 1 tsp dried oregano
- Salt and pepper

### Preparation

**Step 1 – Prepare the chimichurri**  
Mix parsley, garlic, chili, oregano and vinegar in a bowl. Slowly add olive oil and season to taste. Let rest for at least 30 minutes.

**Step 2 – Prepare the Picanha**  
Remove the meat from the fridge about 1 hour before cooking. Pat dry and season generously.

**Step 3 – BBQ or grill**  
Start grilling fat-side down over direct heat until golden and crispy. Continue cooking over indirect heat.

Target core temperatures:

- Rare: 48°C
- Medium-rare: 52°C
- Medium: 55°C

**Step 4 – Rest**  
Allow the meat to rest for 10 minutes under foil.

**Step 5 – Slice & serve**  
Always slice against the grain into thin slices and serve with the chimichurri.

**Gustor tip:** never remove the fat cap before cooking — it creates the signature juicy Picanha experience.

## Sitemap

See the full [sitemap](/sitemap.md) for all pages.