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A favorite in Brazilian steakhouses, picanha is a flavorful, tender cut prized for its signature fat cap and rich beef flavor. Cut from the top of the sirloin, the fat cap bastes the meat as it cooks, creating a juicy, deeply flavorful steak with a beautifully caramelized exterior.
Picanha is fantastic grilled or roasted whole, cut into thick steaks, or sliced and skewered Brazilian-style over an open flame. Keep the fat cap intact while cooking to get the most flavor from this special cut.
Best Cooking Methods: Grill, roast, or sear. Cook whole or portion into thick steaks, then allow the meat to rest before slicing.
Make It Your Own: Keep it simple with coarse salt and a hot grill, serve with chimichurri, or pair with roasted potatoes, grilled vegetables, and a bright seasonal salad.
Cooking Tip: For the most tender bite, slice the finished picanha thinly against the grain.
Ranging from .9-3.2 pounds.
A favorite in Brazilian steakhouses, picanha is a flavorful, tender cut prized for its signature fat cap and rich beef flavor. Cut from the top of the sirloin, the fat cap bastes the meat as it cooks, creating a juicy, deeply flavorful steak with a beautifully caramelized exterior.
Picanha is fantastic grilled or roasted whole, cut into thick steaks, or sliced and skewered Brazilian-style over an open flame. Keep the fat cap intact while cooking to get the most flavor from this special cut.
Best Cooking Methods: Grill, roast, or sear. Cook whole or portion into thick steaks, then allow the meat to rest before slicing.
Make It Your Own: Keep it simple with coarse salt and a hot grill, serve with chimichurri, or pair with roasted potatoes, grilled vegetables, and a bright seasonal salad.
Cooking Tip: For the most tender bite, slice the finished picanha thinly against the grain.
Ranging from .9-3.2 pounds.