Grassfed Beef Picanha

Picanha is a cut of beef taken from the top of the rump. You might also know it as a rump cover, rump cap, sirloin cap or even culotte steak.

It is triangular in shape and surrounded by a thick layer of fat called a fat cap. Because it is not an overused muscle, this cut remains beautifully tender and juicy, producing an amazing flavor when cooked.

One Picanha is 2.5-3lbs.

A bulk option is available! Each Bulk Box contains 24 Perflex® shrink bagged steaks. Approximately 8oz each steak, the whole box comes to 12lbs.

Cut Picanha into Steaks

Place it fat side down and always cut with the grain - the same direction as the fibers. Once cooked and rested, the final cut of the steak goes against the grain for maximum tenderness.

Brazilian Picanha Rotisserie

Picanha is best prepared as traditional barbecue rotisserie known as churrasco. To start, bring the meat to room temperature and pat it dry with a paper towel first, just like a regular steak. Lightly trim off any visible skin or membrane from the bottom or sides. When it comes to seasoning, picanha is a prized cut that produces a robust beefy flavor, so simple coarse salt is all it really needs.

The picanha is cut into 3 or 4 thick pieces, with each piece folded over onto itself in a crescent shape and skewered with a long metal skewer. he seasoned skewers are cooked over a charcoal cooker, known as churrasqueira, for about 15-20 minutes, turning two or three times to ensure even cooking and then carved to order.