Picanha Argentina Whole

Succulent and with the characteristic layer of fat.

about 1.4 kg

58,90 €

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DESCRIPTION

Picanha Argentina

about 1.4kg

Minimum weight: 1.4 kg

Picanha is one of the most distinctive and tasty cuts of the beeffamous precisely because it has to be covered with a thick layer of fat, up to three centimetres wide. It is precisely this fat that gives Picahna its traditional, characteristic flavour, which has made it one of the most popular varieties. more succulent meats to be served on the table.

Its secret? The simplicity and goodness of the raw materials with which it is made.

For shipping information see this page.

HOW TO COOK

Instructions for use:

Preheat the grill to medium-high heat
Make incisions parallel to the width of the picanha, about 1-2 cm apart.
Using your hands, rub all the coarse salt well over the surface of the meat, allowing it to penetrate the incisions you have made.
When the grill has reached the right temperature, place the picanha with the fat side down so that the fat slowly melts and flavours the meat.
Cook the picanha for about 15-20 minutes per side, turning it once to create a crispy crust on the surface of the meat. During cooking, frequently check the internal temperature of the meat with a kitchen thermometer: for rare cooking, the internal temperature should be about 52-55°C, for medium cooking, the temperature should be about 60-65°C, and for well-cooked, the internal temperature should reach 70-75°C.
When the meat is cooked, remove it from the grill and let it rest for about 5-10 minutes, covered with aluminium foil, so that the internal juices distribute evenly.
Afterwards, cut the meat into thick slices and serve with grilled vegetables, baked potatoes or a chimichurri sauce.

For more information see this page and follow our tips and recipes on Mannarino's social channels!

ADDITIONAL INFORMATION

Fresh product

Shelf life: 4 days
Characteristics: With reference to EC Regulations No. 1829/2003 and No. 1830/2003, we declare that the product is GMO-free.

Ingredients: Picanha/Adult beef rump
May contain traces of: gluten, egg, fish, peanuts, soya, milk, nuts, celery, mustard, sesame, sulphur dioxide

Place of birth: Argentina
Breeding location: Argentina
Place of slaughter: Argentina
Place of dissection: Argentina

Allergens in the product: ABSENT
Allergens in the production site: EGGS, MILK, GLUTEN (flour zero zero), NUTS [NUTS (Juglans regia), PISTACHUS (Pistacia vera)].

AVERAGE VALUES PER 100 g OF PRODUCT:
ENERGY 132 kcal, 543 kj
FATS 4.4 g of which SATURATED FATTY ACIDS 1.39 g
CARBOHYDRATES 0 g of which SUGARS 0 g
PROTEINS 23 g
SALT 0 g

Vacuum-packed
Do not puncture the packaging
Store between 0 °C and + 4 °C
Consume after cooking

DELIVERY

All products are delivered vacuum-packed: fillet, sirloin, arrosticini, rib-eye steaks, T-bone steaks, knife-point sausage, trotter, chicken, diaphragm and lamb can be stored in the refrigerator for 3 to 4 days.

Products delivered in trays such as tartare and mince can be stored in the fridge for 1/2 days, while bombette, croquettes and all side dishes can be stored for 2 days.

All products can be frozen with the exception of: arrosticini, lamb chops, polpette della nonna, guancetta, vitello tonnato and cannoli siciliani.

The Mannarino undertakes to deliver the products without interrupting the cold chain,
keeping the meat fresh thanks to the new SkinPack packaging.

We use the 90% less plastic