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Picanha | G1 Certified
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.
WHAT MAKES OUR PICANHA SPECIAL?
Our Picanha is G1 Certified, meaning it is of the highest quality in the market. This means you will always get beef with moderate marbling, grade "A' maturity and it is sourced specifically from a couple specific farms in the MidWest. Our Picanha has been wet aged for 30 days.
There is plenty of Holestein Picanha out there. Meat N' Bone carries G1 Certified, Angus Picanha with a 3/4 fat layer... and that is what makes it special.
You will not only get the beef marbling, 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.
HOW DO I COOK IT?
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.
Best for: Grilling
Best Cooked: Medium, Medium-Well
Suggested Reads on cooking Picanha:
How to Grill Picanha – Easy Step by Step Guide (Via Honest Cooking)
Source: US MidWest | Black Angus Beef (Top 5% of Choice)
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Rated 4 out of 5
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Picanha was delicious
Ordered a large Picanha after doing a few weeks of browsing. No local places sell this cut of meat so it was difficult to try and figure out where to get it. Im hesitant of ordering online because I feel like it can go either way. You can be completely underwhelmed or the order can meet your expectations. What I found out, was that I made the right decision to order from MeatnBone.
While I did not weigh the meat that I got, I feel like what I ordered size-wise was appropriate for what I needed. I had 5 adults and 3 kids that all wanted to get in on the cut, and the large was perfect. Keep in mind, that the fat cap really richens the flavor, and we definitely did not eat as much as what you might eat with your typical steak, but for the portioning I was happy.
I salted the fat cap and put some pepper on as well, and roasted it at 400 degrees until it was about 130F internal. What I got, was a deliciously delicate piece of meat, perfectly medium rare on the inside after having it rest for about 10 minutes. The steak when I cut into it, was between 135 and 140F.
Everyone was very happy, and impressed with how it turned out. We topped some of the cut with chimichurri as well, but to be honest, it didnt need it.
This experience has got me looking at another cut of Picanha to serve for the Superbowl!
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Rated 5 out of 5
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Best Picanha
I live in Cali and it’s hard to find good Picanha. This is the best Picanha ever. I recommend putting pink salt with a little bit of garlic powder on it and sit overnight. I will be buying from Meat N Bone again:)
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Rated 5 out of 5
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smoked picanha
Every friday i cook on my masterbuilt gravity feed smoker for the guys at my shop. and they all love the picanha, and short ribs, of course, use the adams rib rub the night before. saving my pennies for the next order. Jarrell gilbert gilbert welding and design
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Rated 5 out of 5
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