Picanha | G1 Certified
Picanha | G1 Certified
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DESCRIPTION
DESCRIPTION
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)
Serving and cooking details
Serving and cooking details
Difficulty to cook
Good for
Beef Grading Guide
Beef Grading Guide
REAL REVIEWS, FROM REAL CUSTOMERS
- Rated 5 out of 5 stars1 week agoPichana`
This is my favorite Five hours in the sous vide at 133. Then to the grill for a crust and color. Then a delicious meal!!
KRKevin R.Verified Buyer - Rated 5 out of 5 stars6 months agoWonderful cut of meat
Great cut, tender, and cooked it to perfection.
CSCasey S.Verified Buyer - Rated 4 out of 5 stars11 months agoQueen of meats!!
a week after purchasing and I only got 1 of 5 steaks remaining from this cut... delicious!! only thing that would make it 5/5 stars if it was prime+ instead of G1
CSChristopher S.Verified Buyer - Rated 5 out of 5 stars1 year agoGreat steak
This meat was juicy and delicious. My son said it tasted expensive. The family thoroughly enjoyed it. Will be buying again.
AAnitaVerified Buyer - Rated 5 out of 5 stars1 year agoI'd give 10 Stars if I could
Erything I bought from Meat N' Bone was very good, but the Picanha was out of this world. Tender and flavorful, it was delicious. I will definitively buy again and again.
EXTRA POINTS for the quick delivery and excellent packaging.
FMFranklin M.Verified Buyer - Rated 5 out of 5 stars2 years ago10 STARS !!!!
Second time and better & better ! !!!! -
EBErica B.Verified Buyer - Rated 5 out of 5 stars2 years agoBest 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:)
KKevinVerified Buyer - Rated 5 out of 5 stars3 years agosmoked 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
JGjarrell g.Verified Buyer