{"product_id":"brazillian-picannha-steak","title":"BRAZILLIAN PICANNHA STEAK","description":"\u003cp class=\"isSelectedEnd\"\u003e\u003cspan\u003ePremium Brazilian-style picanha steak, cut from the \u003c\/span\u003e\u003cstrong\u003e\u003cspan\u003etop sirloin cap\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e and known for its rich beef flavour and distinctive layer of fat. Please cut into steaks approximately \u003c\/span\u003e\u003cstrong\u003e\u003cspan\u003e1½–2 inches (4–5 cm) thick\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e, keeping the fat cap intact at approximately \u003c\/span\u003e\u003cstrong\u003e\u003cspan\u003e¼–½ inch (6–12 mm)\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"isSelectedEnd\"\u003e\u003cspan\u003eThe fat cap is an important part of the cut and should \u003c\/span\u003e\u003cstrong\u003e\u003cspan\u003enot be removed\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e. 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.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"isSelectedEnd\"\u003e\u003cspan\u003ePicanha is naturally tender and flavourful and is traditionally prepared very simply, allowing the beef and rendered fat to be the main flavours.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3\u003e\u003cspan\u003eTraditional Brazilian Preparation\u003c\/span\u003e\u003c\/h3\u003e\n\u003cp class=\"isSelectedEnd\"\u003e\u003cspan\u003eCut the picanha into thick steaks and \u003c\/span\u003e\u003cstrong\u003e\u003cspan\u003efold each steak into a C-shape with the fat cap facing outward\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e. Thread onto a large skewer with the fat on the outside.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"isSelectedEnd\"\u003e\u003cspan\u003eSeason generously with \u003c\/span\u003e\u003cstrong\u003e\u003cspan\u003ecoarse salt\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e. Traditional Brazilian picanha does not require a complicated rub—the combination of beef, salt, charcoal, and rendered fat provides most of the flavour.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"isSelectedEnd\"\u003e\u003cspan\u003eGrill over very hot charcoal, turning regularly so the fat renders and develops a deep golden-brown crust without burning.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3\u003e\u003cspan\u003eCooking Ideas\u003c\/span\u003e\u003c\/h3\u003e\n\u003cp class=\"isSelectedEnd\"\u003e\u003cstrong\u003e\u003cspan\u003eBrazilian Churrasco:\u003c\/span\u003e\u003c\/strong\u003e\u003cbr\u003e\u003cspan\u003eSeason simply with coarse salt and grill over charcoal. Slice thinly against the grain and serve immediately.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"isSelectedEnd\"\u003e\u003cstrong\u003e\u003cspan\u003eGarlic \u0026amp; Herb:\u003c\/span\u003e\u003c\/strong\u003e\u003cbr\u003e\u003cspan\u003eBrush 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.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"isSelectedEnd\"\u003e\u003cstrong\u003e\u003cspan\u003eChimichurri:\u003c\/span\u003e\u003c\/strong\u003e\u003cbr\u003e\u003cspan\u003eKeep the seasoning simple and serve the grilled picanha with a fresh chimichurri made from parsley, garlic, red wine vinegar, olive oil, oregano, and chili.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"isSelectedEnd\"\u003e\u003cstrong\u003e\u003cspan\u003eSmoked Picanha:\u003c\/span\u003e\u003c\/strong\u003e\u003cbr\u003e\u003cspan\u003eSmoke at approximately \u003c\/span\u003e\u003cstrong\u003e\u003cspan\u003e225–250°F (107–120°C)\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e 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.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3\u003e\u003cspan\u003eCooking Recommendation\u003c\/span\u003e\u003c\/h3\u003e\n\u003cp class=\"isSelectedEnd\"\u003e\u003cspan\u003ePicanha is best served \u003c\/span\u003e\u003cstrong\u003e\u003cspan\u003emedium-rare to medium\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e. Aim for approximately \u003c\/span\u003e\u003cstrong\u003e\u003cspan\u003e125–135°F (52–57°C)\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e after resting, depending on your preferred doneness. If you need custom weights please call us or visit us in stores!\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"isSelectedEnd\"\u003e\u003cspan\u003eAlways rest the steaks for \u003c\/span\u003e\u003cstrong\u003e\u003cspan\u003e5–10 minutes\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e before slicing.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"isSelectedEnd\"\u003e\u003cspan\u003eFor maximum tenderness, \u003c\/span\u003e\u003cstrong\u003e\u003cspan\u003eslice thinly against the grain\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e. The direction of the grain can change across the cut, so check the fibres before slicing.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3\u003e\u003cspan\u003eIdeal Pairings\u003c\/span\u003e\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003e\u003cspan\u003eBrazilian-style rice and black beans\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003eFarofa\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003eGrilled vegetables\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003eRoasted potatoes\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003eFresh tomato and onion salad\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003eChimichurri\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003eGarlic butter\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003eSimple green salad\u003c\/span\u003e\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cspan\u003eFlavour profile:\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e 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.\u003c\/span\u003e\u003c\/p\u003e","brand":"POS","offers":[{"title":"5 lbs","offer_id":47930728415369,"sku":"00114","price":19.99,"currency_code":"CAD","in_stock":true},{"title":"7 lbs","offer_id":47930728448137,"sku":"00115","price":19.99,"currency_code":"CAD","in_stock":true},{"title":"9 lbs","offer_id":47930728480905,"sku":"00116","price":19.99,"currency_code":"CAD","in_stock":true},{"title":"12 lbs","offer_id":47930728513673,"sku":"00117","price":19.99,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0768\/7687\/3865\/files\/beef-picanha-coulotte-the-butcher-shoppe-bellwether-studio-60_4b8c3e79-2b4a-451f-a06d-5b64f94c0608.webp?v=1786311338","url":"https:\/\/kylesqualitymeats.shop\/products\/brazillian-picannha-steak","provider":"Kyles Quality Meats","version":"1.0","type":"link"}