Dry Aged Beef Picanha
$25.00
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Savor the flavor of our Dry-Aged Beef Picanha, a popular cut known for its tenderness and rich, beefy taste. Dry-aged for a minimum of 21 days, this top sirloin cap is prized for its marbling and distinctive fat cap, making it perfect for grilling, roasting, or even searing. This cut delivers a buttery texture and deep flavor, ideal for a variety of cooking methods.
Whether you're grilling it Brazilian-style over open flames or roasting it to perfection, our dry-aged picanha offers a melt-in-your-mouth experience.
A must-try for beef enthusiasts.
Cut from the same muscle as the Coulotte steak. Triangular in shape. Customer image from A.G.
Rich, Tender Flavor in Every Picanha Bite
Picanha Perfect for Grilling or Roasting
This dry aged Picanha had a nice beefy flavor, but wasn't as tender as I was expecting.. Sous Vide at 129 for 2 hours, then seared on pellet grill at 400.. when finished resting was about 134..
Very tasty. Like the dry aged beef.
Some of the BEST locally sourced beef I have found. The service was quick, and their product was great.
Aka Coulotte, Rump Cap, Rump Cap Steak, Sirloin Cap, or Top Sirloin Cap.
I'd never even heard of this incredibly delicious cut - also referred to as "The Queen of Steak" - until it arrived in the Farmer's Choice box.
I read it's best medium/medium rare, becoming tough when overcooked.
We seared and cooked it closer to medium, careful not to cook it for too long or at too high a temperature; it turned out tender and flavorful, and the was fat melt-in-your-mouth buttery!
A brilliant choice for Keto or Carnivore and a new personal favorite.
Thank you, Louisa!