Whether you're aiming for a simple weeknight dinner or a gastronomic feast, here are some tried-and-true methods to make the most of this premium native breed cut:
Each of these methods allows the exceptional quality of our North Yorkshire Picanha to shine, offering both traditional and modern cooking options.
When it comes to cutting Picanha, the method you choose can greatly influence the final dish. Here are some common ways to cut this premium piece of meat:
Each cutting method offers a different experience in terms of texture and presentation, and can be recommended depending on the cooking method and occasion.
Dry Brining: A sprinkle of coarse sea salt 1-2 hours before cooking can tenderise the meat and enhance its natural flavours.
Fat Cap Intact: Always leave the fat cap on while cooking. It self-bastes the meat, keeping it juicy and adding flavour.
High and Fast: Picanha loves a hot grill. Sear it quickly over high heat and then let it finish cooking over indirect heat.
Slicing: Whether you slice with or against the grain depends on your preference, but either way, make sure your knife is extremely sharp for clean cuts.