Silver Fern Rump Cap/ Picanha
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New Zealand picanha is a flavorful, tender cut of beef that benefits from the country's sustainable farming practices and pristine environment contribute to the high quality of its exceptional grass-fed beef production. Whether grilled, roasted, or skewered, it is a delicious and versatile cut that highlights the best of New Zealand's culinary and agricultural traditions.
It is known for its distinctive layer of fat (fat cap) that covers one side, which adds incredible flavor and moisture when cooked. The meat itself is tender and juicy, with a robust beefy taste.
Grilled or Barbecued: A favorite method, where the fat cap is scored and the meat is grilled over high heat to render the fat and create a crispy exterior while keeping the inside juicy.
Roasted: Cooked in the oven or over an open flame, often seasoned simply with salt, pepper, and garlic to let the meat's natural flavors shine.
Skewered: Cut into steaks or strips, skewered, and grilled as part of a barbecue or churrasco-style meal.
Sliced Thin: Used in dishes like stir-fries or served as part of a shared platter.
Seasoning and Serving:
Seasoning: Often kept simple with coarse salt, black pepper, and sometimes garlic or herbs to complement the beef's natural flavor.
Serving: Typically sliced against the grain and served with sides like roasted vegetables, chimichurri sauce, or traditional New Zealand accompaniments such as kumara (sweet potato) or fresh salads.