Picaña

Picanha or Picaña: What’s the Correct Term?

Both terms are valid, but it depends on the language and context:

In international cuisine, picanha has become the universal name recognized by chefs and grill enthusiasts. However, whether you say picanha or picaña, one thing remains true: this cut guarantees an exceptional dining experience with its rich flavor and versatility.

Picanha: This is the original term in Brazilian Portuguese, where the cut is a staple in traditional churrasco barbecue. It is highly regarded for its juicy tenderness and the unique layer of fat that enhances its flavor during slow cooking.
Picaña: This is the Spanish adaptation of the word, widely used in Spanish-speaking countries. It reflects the increasing popularity of the cut across Europe and Latin America.

Why Choose Our Picaña (or picanha?)?

• Guaranteed origin: Local, trusted farmers.
• Top-quality selection: Prepared by expert butchers.
• Authentic flavor: Natural fat cap melts beautifully when cooking.
• Freshly cut: Artisan preparation.

Cooking Ideas for Picanha:

Brazilian-style barbecue: Cook slowly on the grill to maximize tenderness.
Pan-seared steaks: Sear for 3 minutes on each side for juicy results.
Oven-roasted perfection: Add coarse salt and roast at 180ºC for 30 minutes.

Nutritional Information per 100g of Beef Picanha:

Energy: 250 kcal
Proteins: 23 g
Total Fats: 18 g
Saturated fats: 7.5 g
Monounsaturated fats: 8.0 g
Polyunsaturated fats: 2.5 g
Carbohydrates: 0 g
Iron: 2.5 mg (important for immune function and hemoglobin production).
Zinc: 5.0 mg (beneficial for the immune system and wound healing).
Vitamins: B12, B6, and niacin (essential for energy metabolism).
👉 Note: Picanha is an excellent source of high-quality protein, perfect for balanced diets.

Sustainability and Local Commitment:

At Ramaders Agrupats, we value sustainable farming. Our cattle graze in natural surroundings, ensuring healthy and responsibly sourced beef.

Order Your Premium Picanha Now and Taste the Tradition!