The Picanha or tail steak is a relatively unknown gem. The meat is located at the back of the beef, close to the tail. This part of the beef has very little movement, making it truly as tender as butter. A tailpiece weighs up to one and a half kilos, its shape is slightly triangular and it is completely covered in a layer of fat of about half to a full centimetre. This distinct fat layer actually keeps the meat juicy and tender and contains highly concentrated flavours with a unique taste experience.
Picanha is best enjoyed on the bbq, but can just as easily be roasted in the oven.
This Picanha is imported directly from Ireland.