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Professional butcher beef picanha grass fed

approx. 1250 g

    Extra information

    Beef tail

    Usage

    Preparation: remove the picanha from the freezer 24 hours before preparation and place it in the refrigerator to thaw. Remove the picanha from the packaging 1 hour before use and let it come to room temperature, covered. Pat the picanha dry with kitchen paper. Marinate the picanha with herbs if necessary and sprinkle with pepper just before preparation. Barbecue: grill the picanha for 45-60 minutes and grill off the fat edge last. Let the picanha rest for 10-15 minutes on a lukewarm plate under a tea towel before cutting. Tip: do not pierce the meat with a fork, this will retain the juices and flavor. Please note: heat the product thoroughly.

    Ingredients

    Ingredients: beef.
    Of which added sugars 0.00g per 100 grams and of which added salt 0.00g per 100 grams

    Professional butcher beef picanha grass fed

    approx. 1250 g

      Product form

      Fuller taste due to fats from the meat * Sear the meat alternately to retain the juices in the meat * Vacuum packed to optimally preserve tenderness, meat flavors and juices * Quality meat from the professional butcher

      €57 , 45

      €62,60 (incl. btw)

        Characteristics

        Gluten free, Lactose free

        Save

        In the freezer -12°C** 1 month after purchase. In freezer -18°C*** see best before date.

        Description

        Fuller taste due to fats from the meat


        * Sear the meat alternately to retain the juices in the meat
        * Vacuum packed to optimally preserve tenderness, meat flavors and juices
        * Quality meat from the professional butcher

        Extra information

        Beef tail

        Usage

        Preparation: remove the picanha from the freezer 24 hours before preparation and place it in the refrigerator to thaw. Remove the picanha from the packaging 1 hour before use and let it come to room temperature, covered. Pat the picanha dry with kitchen paper. Marinate the picanha with herbs if necessary and sprinkle with pepper just before preparation. Barbecue: grill the picanha for 45-60 minutes and grill off the fat edge last. Let the picanha rest for 10-15 minutes on a lukewarm plate under a tea towel before cutting. Tip: do not pierce the meat with a fork, this will retain the juices and flavor. Please note: heat the product thoroughly.

        Ingredients: beef.
        Of which added sugars 0.00g per 100 grams and of which added salt 0.00g per 100 grams

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