French Salers Beef Picanha

Tasting Notes of the Curator

The Salers Picanha has an intense, beefy aroma that is sweet with nutty undertones. Its texture is soft and velvety, with a light red color from the marbling throughout. The fat cap melts during cooking to add extra tenderness and flavor to the steak. This cut can be cooked quickly over high heat to bring out its best qualities without drying out or losing flavor. Its robust beefy taste pairs well with simple seasonings such as coarse salt or herbs like rosemary or thyme.

Pairings and Suggestions

Salers Picanha can be cooked on any type of grill - charcoal, gas, or electric - for maximum flavor. To ensure even cooking, use two-zone grilling: start by searing over direct heat then move it to indirect heat until cooked to your desired temperature - medium-rare or medium are recommended for optimal flavor and tenderness. The steak pairs well with sides such as roasted potatoes or grilled vegetables, as well as sauces such as chimichurri or béarnaise sauce.

The History of Salers Cattle

Salers cattle are an ancient breed native to Cantal in France’s Massif Central region. They have been bred since the 19th century by Ernest Tyssandier d’Escous for their ability to withstand extreme weather variations, their fertility, ease of breeding, milk production (even when there was no calf present), and flavorful meat. Today about 300 000 head of Salers are found in France alone, exported all around the world in Europe, North America, Africa and Oceania due to their high marbling quality compared to other breeds like Angus cattle; testing done by U.S Meat Animal Research Center proved that Salers cattle produce higher quality carcasses with less waste and less backfat than other breeds do.

Storage Instructions

Salers Beef Picanha should be stored in an airtight container or vacuum-sealed bag in the refrigerator for up to 3 days before use; it can also be frozen for up to 3 months if necessary but will not retain its maximum flavor if frozen longer than that timeframe. If thawed before use make sure it comes back up to room temperature before cooking – this will help ensure even cooking throughout the steak while still preserving its maximum juiciness when cooked on the grill .