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picanha.png

Picanha

$38.00
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The Cut

Picanha is located in the rump of the cow. The texture and flavor of this cut is comparable to a sirloin steak. The thick layer of fat on the outside edge adds a buttery flavor or can be cut off if preferred. This is a popular cut in Brazilian cuisine.

Ideal Cooking Methods

Grill, Pan-sear, Smoker, Rotisserie style

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The Cut

Picanha is located in the rump of the cow. The texture and flavor of this cut is comparable to a sirloin steak. The thick layer of fat on the outside edge adds a buttery flavor or can be cut off if preferred. This is a popular cut in Brazilian cuisine.

Ideal Cooking Methods

Grill, Pan-sear, Smoker, Rotisserie style

The Cut

Picanha is located in the rump of the cow. The texture and flavor of this cut is comparable to a sirloin steak. The thick layer of fat on the outside edge adds a buttery flavor or can be cut off if preferred. This is a popular cut in Brazilian cuisine.

Ideal Cooking Methods

Grill, Pan-sear, Smoker, Rotisserie style