Picanha beef biltong, pre-sliced, 300 grams.
Delicious and extremely exclusive beef biltong. Only available from me, of course. Read below to find out why it's so delicious.
The price is €14.95 per 100 grams. Weights range from 150 to 350 grams, with most around 260 grams. Want to order it? Please order it through the webshop and enter your approximate weight in the "comments" box. I'll check my inventory for the closest match. The more you order, the lower the price per bag.
1 bag of 300 grams = € 47,95
2 bags of 300 grams = € 55,90
3 bags of 300 grams = € 79,35
4 bags of 300 grams = € 101,80
5 bags of 300 grams = € 124,75
And why is picanha beef biltong so delicious? Because the meat used to dry is so divinely delicious. And we've left the fat on!
This is what the website "The Meatlovers.nl" says about beef picanha:
The picanha, or rump, is located in the buttock on the outside, against the tail. It is an extension of the silverside, the large muscle you see on the outside of the beef's buttock. The picanha is a large, thick, triangular muscle, the top of which is covered with a thick layer of fat. Characteristics of a Picanha:
Marbling: Depending on the type, breed, and feed, the Picanha is more or less marbled. However, most of the fat and juiciness comes from the thick fat layer on the top of the meat.
Flavor: The Picanha is a flavorful piece of meat, especially when prepared the South American way on the BBQ.
Depending on the breed, age, and aging, the Picanha is wonderfully tender. The tip is more tender than the side where it is cut from the silverside. On this cutting edge, the grain of the meat also twists slightly, so you have to look carefully to cut this part neatly across the grain. This is important for tenderness. The firmer side should therefore be cut into thin slices across the grain. The tip can be cut thicker.
Other characteristics: The fat layer on the meat is nice and thick, but sometimes too thick on one side. This excess fat is best removed before cooking. This fat can then be cut into small cubes and stored in the freezer for frying other steaks (see my other blogs about cuts).
Text from the website "The meatlovers.nl". They sell some really good meat there.
And what is biltong?
Biltong is a large piece of meat taken from the back (buttock) of the animal and shaped like a large tongue (tongue): biltong. 'Invented' by the Dutch colonists in Africa (the 'farmers') who had to dry their meat a few hundred years ago because they couldn't find electricity for their refrigerators.
It starts as a very thick piece of meat, is marinated with those typical South African herbs and spices, and then dried for about four days. The end result, compared to jerky, is thicker, more tender, and also "softer" in flavor. "But when I ate biltong in Africa, it was as dry as leather," you might say...? Well, you're not in Africa anymore. There, everyone and their mother makes and dries biltong in their backyard, and after production—before it finds its way to you—it continues to dry. That's why they even sell special "biltong cutters" in Africa, which work with long handles so you can apply more force when cutting that bone-dry biltong.
You don't need that in the Netherlands, because you have me. Immediately after production, I vacuum-seal the biltong to ensure you can enjoy fresh biltong, as if it were made yesterday. Simply take out your favorite knife, cut off a piece, and enjoy.
You're welcome ;-)
Storage advice: If the packaging is open and you don't finish the portion the same day (congratulations on your self-control), remove the biltong from its original plastic packaging, wrap it once in cling film, and store it in the refrigerator. Biltong can be stored in the refrigerator, but preferably in a dry place where moisture can't reach the biltong.
An opened portion should always be kept dry and breathable.
It takes approximately 200 grams of beef to make 100 grams of beef biltong.
My beef biltong is free from artificial preservatives, sugar-free, soy-free, and gluten-free, and is wonderfully organic.
