Hidden Gem of the Meat World
Dry Aged Beef Picanha
If you're anything like me, you're always on the lookout for unique and delicious cuts of meat to add to your cooking repertoire. And while you may have heard of some of the more popular cuts, like sirloin or ribeye, there's one cut that doesn't get the recognition it deserves: dry aged beef picanha. This cut, popular in Brazil and gaining recognition in foodie circles, boasts a unique flavor profile, tender texture, and impressive marbling that makes it truly deserving of a spot on your plate. So, let's dive into the history behind this culinary gem and discover how to take advantage of its impressive qualities in your next meal.
Beef picanha, also known as top sirloin cap or rump cap, is a flavorful and tender cut of beef that comes from the rear of the cow. It is a popular cut in Brazil, where it is often grilled or roasted and served with chimichurri sauce. The cut itself is triangular in shape, with a layer of fat on top that keeps the meat moist and adds to its rich, beefy flavor. When cooked properly, beef picanha is juicy and succulent, with a melt-in-your-mouth texture that is sure to impress. This versatile cut of meat can be cooked in a variety of ways, from grilling to roasting, and pairs well with a range of flavors. Its popularity is on the rise, and for good reason - if you haven't yet tried beef picanha, you're missing out on one of the most delicious cuts of beef available.
Beef picanha's history can be traced back to Brazil, where it is a popular cut of meat often enjoyed during churrasco, a Brazilian barbecue style. It is said that in the early days of Brazilian cattle ranching, the least desirable parts of the cow, including the picanha, were given to the slaves as food. However, the slaves discovered that with proper preparation and grilling techniques, these cuts of meat were actually quite delicious. This led to the development of churrasco, a culinary tradition that has become a beloved part of Brazilian culture. Today, beef picanha is no longer considered a "lesser" cut of meat and is prized for its flavor and tenderness, enjoyed not only in Brazil but around the world.
Cooking Beef Picanha:
There are a few different ways to cook beef picanha, depending on your preferred method of cooking and desired level of doneness. Here are some options to consider:
No matter which method you choose, be sure to slice the beef picanha against the grain for maximum tenderness. And don't forget to enjoy it with your favorite sides and sauces, like chimichurri or a horseradish cream!
Check out our tips here and customize your own chimichurri sauce!