Picanha 100% Grass-fed ±1.5kg

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 coulotte steak, which is similar but with some fat cap trimmed.
6. Grass-Fed Picanha:
   • If you’re looking for a healthier option, consider grass-fed picanha.
   • Grass-fed beef tends to cook about 30% quicker, so adjust your cooking time accordingly.

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! 😋🔥