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$45.99

Size Chart:

Regular: 2 - 3 Lbs

Large: 3 -4 Lbs

XL: 4 - 5 Lbs

Picanha | USDA Prime

Rated 5.0 out of 5
41 Reviews

From $45.99

2-5 lbs

Regular price $45.99

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. 

From our blog: Marbling is not a driving indicator of tenderness, hence not all beef graded "Prime" is equal

 

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.

 

Source: US MidWest 

 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)

Grade: USDA Prime | Black Angus Beef | Top 2% of USDA Graded Beef

 

 

Size Chart:

Regular: 2 - 3 Lbs

Large: 3 -4 Lbs

XL: 4 - 5 Lbs

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. 

From our blog: Marbling is not a driving indicator of tenderness, hence not all beef graded "Prime" is equal

 

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.

 

Source: US MidWest 

 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)

Grade: USDA Prime | Black Angus Beef | Top 2% of USDA Graded Beef

 

 

average rating 5.0 out of 5
Based on 41 reviews
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Rated 4 out of 5
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41 Reviews
Reviewed by Andy M.
Verified Buyer
I recommend this product
Rated 5 out of 5
Review posted

Great experience, easy purchase fast delivery

All around great service and product. Easy to order online and delivery arrived on time. Product tasted as advertised.

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Rated 5 out of 5
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Reviewed by jack f.
Verified Buyer
I recommend this product
Rated 5 out of 5
Review posted

Picahna

Juicy and delicious beef flavor.

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Rated 5 out of 5
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Reviewed by phil d.
Verified Buyer
I recommend this product
Rated 5 out of 5
Review posted

Tastes like fresh beef!

Cut two steaks from the cap to grill. Trimmed some of the fat and used only salt as a seasoning. Heated the grill, moved them around until the fat started to get toasty, but meat was rare. Then let them rest 5 minutes in a warm oven. Plated them, cut and tasted. Both my wife and I smiled deeply. She is from Rio Grande do Sul where picanha and churrasco evolved, and is respected as a reverential experience. My wife says the steaks tasted like the meat she ate as a child, and continues to eat when she visits family. It was tender and juicy, and the scent coming out of the grill was fantastic (toasty fat and good meat). Although not particularly healthy, she could not help herself, and ate all the toasty fat from the steak. Yum. Oh, and she ate all the meat too. Next day I thinly cut meat from the picanha to make carpaccio, which was wonderful. Life as a carnivore can be excellent.

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