The picanha (also know as the coulotte or coulotte steak) is a hard-to-find cut of beef that’s well worth the search. It is triangular in shape and considered to be the most delectable meats for the grill in Brazilian steakhouses. Sourced from the sirloin cap, the picanha has a tender sirloin steak texture and rich, juicy beef flavor. We’ve left the fat cap intact to gently bathe the meat with its savory essence and keep the meat moist and tender.
Of course, the Snake River Farms picanha adds the intense marbling of American Wagyu to create an exceptional eating experience. Roast our picanha whole or cut thick slices against grain to make outstanding culotte steaks. No matter how you serve this uncommon cut you’ll love its distinctive flavor and delicious complexity.
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Ordered two pichanas for a family meal. Arrived right on time and still frozen. A good bit of dry ice was still in the box. Family wouldn’t stop raving about how good it was. My only comment (doesn’t qualify as a complaint bc it’s not) is the sizes were 4lbs and 3lbs little wonky on sizes differences. Great meat, customer service everything. Thank you SRF!!
Posted 8/21/2019 by Blake K
AMAZING CUT OF BEEF PICANHA
OMG guys, I picked this up at a local butcher and it was from your farm, this is the best cut of meat ever, sliced it into 1-inch steaks and then salted it overnight and did a hot and fast cook on my kamado, everyone was mazed of the flavor profile, will be ordering a few in the next few weeks, THANK YOU SRF for sharing this cut.
Posted 8/12/2019 by bobbobolina
A grade picanha
Ordered this because my final project in my food geography class in college was a cooking assignment and I thought Picahna would be perfect to fit the instructions. Cooked it to a solid mid rare in my sous vide at my place, then I brought it to the class kitchen and finished it on the grill and served it with a homemade chimichurri. It was a hit with my professor and my classmates. I ended up getting an A on my project. Goes to show that good quality products can lead to success.
Posted 8/4/2019 by Joseph
I did a reverse sear on this Bad Boy . I smoked it on my Traeger at 225 deg till it reached 110 deg , then pulled it off and cranked up the heat to 475 deg once the grill was hot I seared it like maybe 5-8 min on each side till it reached 130 deg
it came out SUPER TENDER & TASTY ....I will buy this again...Thanks
Posted 7/30/2019 by Ronald
SRF Team : Hi Ronald,
Thank you for sharing your American Wagyu Picanha recipe. We are so happy to hear it turned out tender and juicy!
Outstanding. Used your rub and chimichurra recipes and they worked perfectly. Had a group of 8 invited for dinner. They loved it. I did smoke it on my Traeger to add another layer of great flavor. Thanks for the great Picanha
Posted 7/19/2019 by Jerry
SRF Team : Hi Jerry,
Your recipe sounds awesome thank you for sharing! We are so glad to hear everyone loved it!