The meat is deep red to purple in color and the fat varies from pearly white to egg yolk yellow and even melts from the warmth of a hand. The texture of the subtly marbled meat is velvety and yet firm. The taste is somewhat salty and spicy. Thanks to dry-aging for at least 21 days, the texture, juiciness, and aroma of the picanha are even better accentuated.
Nederlands
Deutsch
English
Français