When the spirit of South American asados meets the finesse of Wagyu beef, it gives birth to an exceptional cut: the picanha. Also known as the beef rump cap, this iconic cut is taken from the tip of the sirloin. Its uniqueness? A thick layer of fat that browns during cooking, releasing buttery aromas and subtle nutty notes. Our Wagyu beef picanha comes from Australian Tajima cattle, raised by the Westholme cooperative, known for its high standards and the quality of its full-blood Wagyu meats. Their rigorous diet and controlled environment produce meat with intense marbling, juicy and melting flesh, with a unique character. This cut adapts to all your desires: to grill whole, slowly on the fatty side, or to cut into thick steaks for a quick cooking style like a sirloin. Butcher's tip: always start on the fatty side, over low heat to melt the fat without burning. Finish with a brief sear on the other side, a touch of salt, and you're all set.
Chronofresh collects dry, fresh and frozen food products from e-merchants at their production sites and delivers them within 24 to 48 hours throughout France. Goods are transported at room temperature or under controlled temperatures (0-4°C or -18°C) in strict compliance with the cold chain.
"Maison Lascours is an exceptional butcher's shop that has built up a loyal customer base thanks to the unrivalled quality of its products. The taste of the meat is simply unmatched, with a selection that is always top notch."
"Very good quality products, well packaged and delivered in good condition."
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Maison Lascours
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