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Now, it's as easy as a click of a button to get 5 lbs of the freshest picanha delivered right to your front door through Wholey. For those who adore cooking over an open flame and exploring different tastes around the globe, picanha may be what you're looking for.
The picanha is a beef cut taken from the rump area about the butt, which sits on a thick layer of fat. Most US butchers refer to this area as the round. But you may be wondering, what does it taste like? If you've ever enjoyed a perfectly cooked sirloin steak, then you know that this is a very tender, juicy, beefy cut of meat with little fat within the meat and almost all of it in the cap.
We recommend, however you decide to try and cook picanha, you leave its fat cap on during cooking, as it is a buttery soft layer and adds even more flavor to the meat—you don't have to eat the fat if you don't want to, but leaving it there for cooking can elevate this cut of meat even further.
When using a whole picanha cut, try searing the meat, fat side down, for at least 3-4 minutes, and once the fat is seared, pull it off the grill and slice it against the grain to make individual steaks that corn a crescent or C-shape, then place the picanha steaks back on the grill to finish cooking as one might finish a steak. To try these more traditionally, cut the meat with a fat layer, no nearing, and cook them highly seasoned on long metal skewers.
Grill it, smoke it, rotisserie it, bake it—either way you cook it, you might find yourself your new favorite with picanha and its delicious taste for new and exciting meals at home.
Traditionally known as picanha in Brazil and other Latin American countries and households, this is a prized cut of meat with ample flavor and a texture similar to the heavenly sirloin steak. You may have heard of this cut of beef by visiting your favorite Brazilian steak house.
Now, it's as easy as a click of a button to get 5 lbs of the freshest picanha delivered right to your front door through Wholey. For those who adore cooking over an open flame and exploring different tastes around the globe, picanha may be what you're looking for.
The picanha is a beef cut taken from the rump area about the butt, which sits on a thick layer of fat. Most US butchers refer to this area as the round. But you may be wondering, what does it taste like? If you've ever enjoyed a perfectly cooked sirloin steak, then you know that this is a very tender, juicy, beefy cut of meat with little fat within the meat and almost all of it in the cap.
We recommend, however you decide to try and cook picanha, you leave its fat cap on during cooking, as it is a buttery soft layer and adds even more flavor to the meat—you don't have to eat the fat if you don't want to, but leaving it there for cooking can elevate this cut of meat even further.
When using a whole picanha cut, try searing the meat, fat side down, for at least 3-4 minutes, and once the fat is seared, pull it off the grill and slice it against the grain to make individual steaks that corn a crescent or C-shape, then place the picanha steaks back on the grill to finish cooking as one might finish a steak. To try these more traditionally, cut the meat with a fat layer, no nearing, and cook them highly seasoned on long metal skewers.
Grill it, smoke it, rotisserie it, bake it—either way you cook it, you might find yourself your new favorite with picanha and its delicious taste for new and exciting meals at home.
Picanha (5 lbs. avg.)
Was:
$64.00
Now:
$54.00
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