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Picanha Wholesale pack
Picanha Wholesale pack
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Fresh Sirloin Cap (also known as Picanha) are a flavorful and juicy cut taken from the top of the sirloin. They feature a rich marbling and a signature fat cap that enhances tenderness and taste when cooked. Popular in Brazilian cuisine, ideal for grilling, pan-searing, or roasting, delivering a bold beefy flavor with a tender bite. Best enjoyed medium-rare to medium, Sirloin Cap can be seasoned simply with salt or marinated for extra depth. Perfect for steak lovers looking for a balance of tenderness and robust flavor.
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This is the queen of steaks. Anyone complaining doesn’t know how to cook it!! Cross hatch pattern the fat cap, Season with lots of salt and some pepper. Sous vide for 3 hours at 133 dry off then sear as hot as your bbq will get to give it a crust. Serve with a chimichurri sauce. Best steak ever. And the fat is very edible
This has to be the best all time value for a great cut of beef. All you people complaining about the fat cap or it being tough are out to lunch!
Don't cut into steaks smoke or BBQ the whole roast no hotter then 225 till internal temp is medium rare then wrap for ten to fifteen minutes. And slice into thin slices against the grain!!!! Cutting against the grain of the meat is crucial for mouth watering tender and near melt in your mouth. The fat cap will render nicely and adds all the extra flavor you need in this cut of meat!
Thank you for your 5 star feedback, JZ. Your Picanha roast looks absolutely fabulous! We're glad you enjoyed it.
Kind of tough needs more fat
I don't like the waste from these steaks. There's a tough ridge of fat and gristle on them which is waste. They are a cheaper alternative to tenderloins but I definitely prefer the tenderloins.
Very beefy flavor. Not the most tender steak though.



