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 DRY aged for 14+ days to improve flavor and tenderness and WET aged between 30-50 days. This steak is hand cut and hand trimmed.
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