This is hands-down the most popular beef in Brazil. Picanha (pronounced pee-KAHN-yah) is known states-side as Top Sirloin Cap, Fat On... and the fat is what makes all the difference.
This cut packs a lot of flavor and offers one of the best price-value proposition. While Picanha is best cooked in open flames (charcoal or wood), it can also be cooked with gas or in the oven.
This product has been wet aged for 30+ days to improve tenderness. This steak is hand cut and hand trimmed.
WHAT MAKES OUR PICANHA BEST IN CLASS?
You do not have to look hard enough to find cheaper Picanha. In fact, your local butcher shop will surely advertise "Prime" Picanha for about 20-25% less than we sell if for. But the devil is in the details... There is plenty of "Prime" Holestein Picanha out there. Meat N' Bone carries USDA Prime, G1 Certified, Angus Picanha with a 3/4 fat layer... and that is what makes it special.
This Picanha comes from is very hard to procure. There are very few cases of this product out in the market.
You will not only get the beef marbling that comes with the grade of Prime, but you are eating premium beef from Angus steers ("A" maturity), fed with premium grain and pasture. These are steers that weight less than 1,050 lbs. This is "the good stuff" raised and processed in America, aged and cut in Chicago.
The first video we have ever made, and of course... it had to be about Picanha. Learn to grill Picanha in less than 3.5 minutes!
WHY WEIGHT RANGES?
While the Picanha (aka Coulotte) is not a muscle it is not a steak.. meaning, we don't get to trim it and cut it to an exact weight. Each steer will be different and its Coulotte will be of a size... because we sell online at pre-determined prices we have divided the Coulottes in weight ranges. We price the Picanha to the lower end of the weight range... so if its a 2-3 lb, we are pricing it at 2 lbs. So while you may be getting the smaller end of the weight, range... you are still getting what you paid for.