Argentine Grain Fed Picanha ±1.4kg

Description

Picanha, also known as the “queen of steaks,” is a flavourful and tender cut of beef that hails from Brazil. Here’s what you need to know about it:

1. Origin and Cut:
   • Picanha is cut from the back end of the cow, specifically around the border of the sirloin and round primals.
   • It’s the topmost part of the sirloin and features a thick fat cap on one end and tender red meat on the other.
   • Due to its location, picanha has less connective tissue, making it exceptionally tender.
2. Flavour and Texture:
   • Picanha combines the tenderness of a ribeye with the flavour of a sirloin.
   • The contrast between the fat cap and the meat creates a delightful texture.
   • It’s often described as having a rich, beefy flavour.
3. Cooking Methods:
   • You have several options for cooking picanha:
     • Grill Reverse Sear:
       • Score the fat cap to increase surface area.
       • Salt liberally with pyramid salt.
       • Grill indirectly until the internal temperature reaches 49-52°C
       • Finish on high heat for a nice crust.
     • Traditional Churrasco:
       • Cut the whole picanha roast into “C-shaped” steaks.
       • Skewer the thickest steaks.
       • Salt the fat caps generously.
       • Grill at high temperatures (600°F or more) while rotating.
       • Thinly slice and serve.
4. Versatility:
   • Picanha can be roasted whole or cut into steaks for churrasco-style grilling.
   • It’s an affordable cut that delivers exceptional taste.
5. Variations:
   • In the United States, most butchers cut picanha into smaller round and sirloin steaks.
   • When the roast is kept intact, it’s labelled as the sirloin cap, sirloin ball cap, or rump cap.
   • You might also come across entrecôte steak, which is similar but with some fat cap trimmed.
7. Next time you fire up the grill, consider adding picanha to your menu. Whether you go for the traditional Brazilian churrasco or a reverse sear, this cut won’t disappoint! 😋🔥