Picanha USDA Choice Angus, Trimmed Ready to Skewer (2-pack, 1 lb each | 16 oz each)
Churrasco is incomplete without Brazil’s most popular cut of meat, Picanha (pee-kahn-yah). Also known as the top sirloin cap, rump cover, rump cap, or culotte, it is an exceptionally flavorful and tender cut of beef.
Picanha USDA Choice Trimmed Ready to Skewer (2-pack, 1 lb each | 16 oz each)
Churrasco is incomplete without Brazil’s most popular cut of meat, Picanha (pee-kahn-yah). Also known as the top sirloin cap, rump cover, rump cap, or culotte, it is an exceptionally flavorful and tender cut of beef.
Also…
Picanha comes from the back side of the bovine above the butt where it sits on a fat cap. Because it is not an overused muscle, this cut remains tender and juicy when cooked.
When buying picanha, there are three things to look for: size, fat content and any excess liquid. Smaller cuts are preferred, around 2-3 lbs in size. The smaller portion size ensures the pureness of the cut. You will also want a good-sized fat cap (at least 1.5 cm) and not too much liquid in the packaging.
Enjoy this traditional and delicious Brazilian cut right at home.
Preferred seasoning: season with a generous amount of coarse salt.
Cooking method: picanha is a very versatile cut of meat and can therefore be cooked on a grill
(gas or charcoal), skillet, or even the oven. Whatever style of cooking you choose, we recommend preheating and letting your meat come to room temperature.
Gaucho tips:
- To preserve its flavor and tenderness, picanha is best cooked with the fat cap still intact.
- Rest your steak to allow juices to return to the center of the meat. If you slice into it immediately after cooking, those flavorful juices will end up on your plate, not in your steak. Allowing your steak to rest will give the juices time to sink back in and throughout the meat, keeping it moist and flavorful.
- To serve picanha Texas de Brazil style, start by searing the skewered steaks on each side then carving thin slices to serve immediately — cut AGAINST the grain, slicing your picanha into several individual steaks, 1″ to 1-1/2″ thick.
Disclaimer: “Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness.” *The FDA recommends beef, pork, veal, and lamb roasts, steaks, and chops be cooked to at least 145° F (63° C), with a 3 minute rest time. Be sure to use a meat thermometer for best results
This product is a Texas de Brazil meat product, and is subject to the category’s return policy: All meat product sales are final, with no returns or exchanges. We guarantee the quality of the product prior to shipping – we cannot take any responsibility to loss, damage or spoilage during shipping. We may provide a replacement product under certain circumstances. If you’d like to appeal for a product replacement, please email [email protected] directly or submit a message via our contact page with the subject ‘Online Order,’ the order number, and a brief description of why you are looking to exchange the item.
Also…
Picanha comes from the back side of the bovine above the butt where it sits on a fat cap. Because it is not an overused muscle, this cut remains tender and juicy when cooked.
When buying picanha, there are three things to look for: size, fat content and any excess liquid. Smaller cuts are preferred, around 2-3 lbs in size. The smaller portion size ensures the pureness of the cut. You will also want a good-sized fat cap (at least 1.5 cm) and not too much liquid in the packaging.
Enjoy this traditional and delicious Brazilian cut right at home.
Preferred seasoning: season with a generous amount of coarse salt.
Cooking method: picanha is a very versatile cut of meat and can therefore be cooked on a grill
(gas or charcoal), skillet, or even the oven. Whatever style of cooking you choose, we recommend preheating and letting your meat come to room temperature.
Gaucho tips:
- To preserve its flavor and tenderness, picanha is best cooked with the fat cap still intact.
- Rest your steak to allow juices to return to the center of the meat. If you slice into it immediately after cooking, those flavorful juices will end up on your plate, not in your steak. Allowing your steak to rest will give the juices time to sink back in and throughout the meat, keeping it moist and flavorful.
- To serve picanha Texas de Brazil style, start by searing the skewered steaks on each side then carving thin slices to serve immediately — cut AGAINST the grain, slicing your picanha into several individual steaks, 1″ to 1-1/2″ thick.
Disclaimer: “Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness.” *The FDA recommends beef, pork, veal, and lamb roasts, steaks, and chops be cooked to at least 145° F (63° C), with a 3 minute rest time. Be sure to use a meat thermometer for best results
This product is a Texas de Brazil meat product, and is subject to the category’s return policy: All meat product sales are final, with no returns or exchanges. We guarantee the quality of the product prior to shipping – we cannot take any responsibility to loss, damage or spoilage during shipping. We may provide a replacement product under certain circumstances. If you’d like to appeal for a product replacement, please email [email protected] directly or submit a message via our contact page with the subject ‘Online Order,’ the order number, and a brief description of why you are looking to exchange the item.
