BRAZILLIAN PICANNHA STEAK

Premium Brazilian-style picanha steak, cut from the top sirloin cap and known for its rich beef flavour and distinctive layer of fat. Please cut into steaks approximately 1½–2 inches (4–5 cm) thick, keeping the fat cap intact at approximately ¼–½ inch (6–12 mm).

The fat cap is an important part of the cut and should not be removed. It renders during cooking, basting the meat and creating a beautifully crisp, caramelized exterior. Trim only any excessive or hard pieces of fat and silver skin.

Picanha is naturally tender and flavourful and is traditionally prepared very simply, allowing the beef and rendered fat to be the main flavours.

Traditional Brazilian Preparation

Cut the picanha into thick steaks and fold each steak into a C-shape with the fat cap facing outward. Thread onto a large skewer with the fat on the outside.

Season generously with coarse salt. Traditional Brazilian picanha does not require a complicated rub—the combination of beef, salt, charcoal, and rendered fat provides most of the flavour.

Grill over very hot charcoal, turning regularly so the fat renders and develops a deep golden-brown crust without burning.

Cooking Ideas

Brazilian Churrasco:
Season simply with coarse salt and grill over charcoal. Slice thinly against the grain and serve immediately.

Garlic & Herb:
Brush lightly with olive oil and season with coarse salt, black pepper, garlic, and fresh rosemary. Grill over high heat and finish with a little herb butter.

Chimichurri:
Keep the seasoning simple and serve the grilled picanha with a fresh chimichurri made from parsley, garlic, red wine vinegar, olive oil, oregano, and chili.

Smoked Picanha:
Smoke at approximately 225–250°F (107–120°C) until the centre reaches about 115–120°F (46–49°C), then sear aggressively over high heat with the fat cap facing the heat to render and crisp it.

Cooking Recommendation

Picanha is best served medium-rare to medium. Aim for approximately 125–135°F (52–57°C) after resting, depending on your preferred doneness. If you need custom weights please call us or visit us in stores!

Always rest the steaks for 5–10 minutes before slicing.

For maximum tenderness, slice thinly against the grain. The direction of the grain can change across the cut, so check the fibres before slicing.

Ideal Pairings

• Brazilian-style rice and black beans
• Farofa
• Grilled vegetables
• Roasted potatoes
• Fresh tomato and onion salad
• Chimichurri
• Garlic butter
• Simple green salad

Flavour profile: Rich beef, rendered beef fat, crisp char, light smokiness, and a clean salty finish. Keep the seasoning relatively simple—the fat cap and charcoal grilling are what make picanha special.