Picanha – The Star of Brazilian Barbecue
Discover Picanha, a prized cut known for its incredible flavor, tenderness, and signature fat cap that keeps it juicy during cooking. Sourced from the top sirloin cap, this cut has long been the highlight of traditional Brazilian churrasco, where it’s skewered, seasoned simply with coarse salt, and grilled over an open flame.
How to Cook Picanha
For the best results, cook Picanha over high heat, allowing the fat cap to render and infuse the meat with rich flavor. It can be:
•Grilled: Slice into thick steaks or cook whole, searing the outside and finishing over indirect heat.
•Roasted: Slow-roast in the oven for a juicy, tender finish.
•Pan-Seared: Sliced and cooked on a cast iron skillet for a perfect crust.
No matter how you prepare it, always slice against the grain to preserve its tenderness.
The Origin of Picanha
Picanha is deeply rooted in Brazilian barbecue culture, where it’s considered the most sought-after cut at a churrascaria (Brazilian steakhouse). The name “Picanha” comes from Portuguese, referring to the branding stick used by ranchers in the past. Though popular in Brazil, this cut is now gaining worldwide recognition for its bold, beefy flavor and melt-in-your-mouth texture.
At Paloma Family Farms, our Picanha is ranch-traceable, premium beef, ensuring every bite delivers the highest quality and flavor. Try it today and experience an authentic taste of Brazil, right at home!
Approximate weight 2.5-3 lbs.