One of Gustor's customer favorites
Some cuts earn a loyal following over the years. This Ocean Beef Picanha from New Zealand is undoubtedly one of them.
Combining the iconic Brazilian Picanha cut with the renowned Ocean Beef program results in a piece of beef that has become a true customer favorite within the Gustor collection.
The characteristic fat cap protects the meat throughout cooking and helps retain all natural juices. This creates an exceptionally juicy and flavorful result, especially when prepared as a whole roast.
Ocean Beef: New Zealand excellence
Ocean Beef comes from carefully selected Black Angus cattle raised in New Zealand.
The animals spend the first part of their lives grazing freely on New Zealand's lush coastal pastures before being finished on a carefully balanced grain diet. This unique combination of grass, grain and New Zealand terroir produces the rich beef flavor and consistent quality that have made Ocean Beef famous worldwide.
The result is a premium beef cut that delivers tenderness, juiciness and outstanding beef flavor in every bite.
🥩 Ocean Beef New Zealand
🥩 Black Angus beef
🥩 Approximately 120 days grain-fed
🥩 Authentic Picanha cut
🥩 Natural fat cap
🥩 Perfect for BBQ and kamado cooking
🥩 Ideal for whole-roast preparation
🥩 One of Gustor's best-selling Picanhas
🥩 Usually delivered fresh, occasionally frozen depending on availability
🥩 No preservatives
🥩 No protective gas
Country of Origin
This Picanha comes from Ocean Beef in New Zealand.
The Angus cattle are raised on the country's vast coastal grasslands before being finished on premium grains. This combination creates the exceptional quality, consistency and beef flavor for which Ocean Beef is internationally renowned.
FAQ
What makes Ocean Beef different from other Black Angus beef?
Ocean Beef combines New Zealand pasture-raised Angus genetics with a premium grain-finishing program, resulting in exceptional consistency, tenderness and beef flavor.
Why is Picanha so popular for BBQ cooking?
The natural fat cap protects the meat during cooking and keeps it exceptionally juicy. It is one of the most flavorful cuts of beef for grilling and roasting.
Is this Picanha delivered fresh?
In most cases this Picanha is delivered fresh. Depending on stock availability, it may occasionally be supplied frozen.
🔥 RECIPE – 1.3 KG OCEAN BEEF PICANHA ON THE BBQ
Ingredients
- 1 Ocean Beef Picanha (approximately 1.3 kg)
- Coarse sea salt
Optional:
- Freshly cracked black pepper
Step 1 – Preparation
Remove the Picanha from the refrigerator at least 2 hours before cooking.
Pat dry thoroughly.
Leave the fat cap completely intact.
Season generously with coarse sea salt.
Traditional Brazilian barbecue uses little more than salt to allow the natural flavor of the beef to shine.
Step 2 – Reverse-sear cooking
Preheat your BBQ or kamado to approximately 110°C.
Place the Picanha on the indirect side of the grill with the fat cap facing upwards.
Insert a temperature probe into the thickest section.
Close the lid and cook gently until the core temperature reaches approximately 48°C.
For a 1.3 kg Picanha this usually takes between 60 and 90 minutes.
Step 3 – Searing
Remove the Picanha from the BBQ.
Increase the temperature to 250-300°C.
Place the fat cap directly above the fire for approximately 2 minutes.
Then sear all other sides for approximately 1 minute each.
This creates a delicious crispy fat layer while preserving maximum juiciness.
Step 4 – Resting
Allow the meat to rest for at least 10 minutes.
Slice thinly across the grain before serving.
Recommended temperatures
- Rare: 50°C
- Medium Rare: 53°C
- Medium: 56°C
Recommended: 53°C
🔥 RECIPE – 1.3 KG OCEAN BEEF PICANHA IN THE OVEN
Ingredients
- 1 Ocean Beef Picanha (approximately 1.3 kg)
- Coarse sea salt
Step 1 – Preparation
Preheat the oven to 100°C.
Remove the Picanha from the refrigerator at least 2 hours before cooking.
Keep the fat cap intact.
Season generously with coarse sea salt.
Step 2 – Slow roasting
Place the meat on a wire rack above a roasting tray.
Position the fat cap facing upwards.
Insert a temperature probe.
Cook slowly until the internal temperature reaches approximately 48°C.
Depending on the shape of the cut, cooking time generally ranges between 75 and 100 minutes.
Step 3 – Final sear
Heat a cast-iron skillet or grill to maximum temperature.
Sear the fat cap for approximately 2 minutes.
Then sear all remaining sides for approximately 1 minute.
Step 4 – Resting
Allow the Picanha to rest for at least 10 minutes.
Always slice across the grain for maximum tenderness.
