$19.98
The taste of picanha is that of sirloin. Tender and juicy with a lot of flavor. It holds very little fat inside the meat therefore you must cook it perfectly in order to not make it tough.
Picanha is a cut of beef that is popular in Brazil and Argentina, known as “rump cap” in the United States. It is an extremely tender and flavorful piece of beef with a large amount of succulent fat on top. Cooking this type of cut sous-vide will result in a perfectly even medium-rare from edge to edge. In this recipe, the chimichurri sauce adds a brightness and lightens up the flavors. (https://www.cookmellow.com/)
| 4 TBSP | Parsley |
| ½ TSP | Dried oregano |
| ¼ TSP | Chili flakes |
| ½ TSP | Salt |
| 4 TBSP | Olive Oil |
| 1 TBSP | Red Wine Vinegar |
| 1 CLOVE | Garlic |
| Weight | 1 kg |
|---|
Lean and flavorful, and should be thinly sliced against the grain when carving. An ideal choice to marinate. (Source: https://www.certifiedangusbeef.com/)
The New York Strip steak comes from the top part of the short loin behind the ribs – the longissimus muscle of the cow. This muscle is little worked, making the steak very tender. This cut tends to have fat on the edge of the steak and a little marbling throughout – not nearly as much marbling as the Ribeye. (Source: johnnymanhattans.com).
