Description
A nice piece of premium beef on the barbecue. To enjoy a barbecue with several people.
* Irish beef
* Preparation on BBQ: grill on both sides for about 3 minutes until the core temperature is 52°C
* Let rest for 5-10 minutes in aluminum foil
* Vacuum packed to optimally preserve tenderness, meat flavors and juices
Extra information
Beef steak from the tail
Usage
Preparation: remove the picanha from the refrigerator and the packaging half an hour before use and let it come to room temperature, covered. Pat the picanha dry with kitchen paper. Barbecue: place the picanha on the hottest part of the barbecue and grill for about 3 minutes on both sides. Place the picanha over indirect heat (a colder spot on the barbecue) and grill slowly until the desired result; red, core temperature 48-50°C; medium 54-57°C; well done at least 63°C. Turn the picanha regularly. Let the picanha rest for about 5 minutes before cutting.
Ingredients: beef.
Of which added sugars 0.00g per 100 grams and of which added salt 0.00g per 100 grams
