picanha wetaged picanh wet aged - natürlich von Freyberger
Origin

Shelf life & storage

Our Picanha is still available after arrival at your location or after collectionat least 5 days shelf life, with a maximum temperature of 6°C.For optimal storage, we recommend storing between 0 and 4 °C.

Nutrition Facts

Preparation Method

    Already over 10,000+ customers are convinced of our quality

    Picanha Wet Aged

    €54,35
    €60,39 /kg

    Tax included. Shipping calculated at checkout

    10 reviews
    10 reviews
    • 900g steak, vacuum packed
    • Where should it come from? You decide!
    • Perfectly matured quality with guarantee
    • Freyberger's Plus Guarantee
    • With the typical layer of fat for that special taste!
    Origin:francs
    Pickup available at Freyberger Katzwang Usually ready in 24 hours

    Picanha Wet Aged

    francs

    Freyberger Katzwang

    Pickup available, usually ready in 24 hours

    Katzwanger Hauptstraße 40
    90453 Nürnberg
    Germany

    +49911442709

    Freyberger Stammhaus

    Pickup available, usually ready in 24 hours

    Sperberstraße 99
    90461 Nürnberg
    Germany

    +49911442709
    Origin

    Shelf life & storage

    Our Picanha is still available after arrival at your location or after collectionat least 5 days shelf life, with a maximum temperature of 6°C.For optimal storage, we recommend storing between 0 and 4 °C.

    Nutrition Facts

    All products come with the Freyberger Plus Guarantee . Most of our steaks, sausages, and chickens are heavier than stated in the product description. And all this without additional charge.

    How to get your order to your home

    1. Fresh chilled products
    1. Fresh chilled products
    2. Packed with cooling pads
    2. Packed with cooling pads
    3. Express delivery 8am-12pm
    3. Express delivery 8am-12pm

    Preparation Method
      What our experts say

      Tip from our butcher

      A good picanha doesn't need a marinade – just respect for the fat cap and some coarse salt.

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      Video Thumbnail

      Picanha – the South American special cut with a Franconian character

      What is as essential to a churrasco evening in Brazil as the embers themselves is usually only found as soup meat in Germany: the beef rump cap, also known as picanha or topside cap. However, this cut has far more potential than the name suggests. The difference lies in the cut – and in the fat cap, which we deliberately leave on our picanha.

      Our picanha comes exclusively from heifers from the Nuremberg region, Ireland or America – depending on your choice. No young bull meat, no compromise. This gives the meat the marbling and tenderness that turns a good cut into an extraordinary one. Discover more premium cuts in our Special Cuts

      How to grill picanha perfectly

      Picanha, also known as top sirloin cap or rump cap, gets its characteristic flavor from its fat cap. Be sure to leave it on when cutting – it makes the meat particularly juicy when cooking. Before grilling, you should bring the picanha to room temperature and season it only with salt and pepper, completely in line with the South American churrasco tradition.

      For a perfect result, first grill the steak over indirect heat and then sear it vigorously on the fat side at the end. This creates a crispy crust while the inside remains tender. A core temperature of around 54 degrees ensures medium-rare. Afterwards, let the meat rest briefly so that the juices can distribute. Alternatively, cut the picanha into strips and skewer it Brazilian style. Discover more premium cuts in our Special Cutsfor successful barbecue evenings.

      A piece of Franconian craftsmanship

      For us, every Picanha is more than just a good cut. We believe in naturally developed quality, in cows from heifers and Angus that were allowed to grow up in peace, and in marbling that cannot be forced. Carefully matured beef is not a trend for us, but a conviction – day after day, by hand, and with respect for the food.

      You can taste this attitude. Whether you grill the meat in a classic South American style or simply enjoy it pure: You get a product that is honestly made and built on reliability. Fair sourcing and consistently high standards are not a promise for the moment, but for the long term. Once you have experienced true top quality, you know the difference. Let our Steak Cutsinspire you.

      Frequent questions about Picanha

      Picanha is a cut from the back of the beef, specifically the top sirloin cap above the rump. It is characterized by its fat cap, which keeps the meat juicy during cooking.

      In German, picanha is often translated as "Tafelspitz" (beef sirloin tip), because both come from the same region of the cow. However, with the South American cut, the fat cap is retained, which makes it a classic churrasco cut.

      First, bring the meat to room temperature and season only with salt and pepper. Preheat it over indirect heat and finally grill it fat-side down until a crispy crust forms.

      For medium-rare, aim for a core temperature of around 54 degrees. After grilling, let the steak rest for a few minutes so that the meat juices distribute evenly.

      Picanha is naturally tender and juicy, especially with good marbling. It is important to cut the grilled meat against the grain, otherwise it will be tougher than necessary.

      Picanha has a strong, characteristic beef flavor, which the fat cap further enhances during cooking. This makes the cut more aromatic than many leaner steaks.

      Yes, in the Brazilian churrasco style, you cut the meat into wide strips and skewer them. This way, the picanha cooks evenly, and you get some of the crispy fat edge on every piece.