The picanha (also know as the culotte or culotte 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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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!
Beyond Incredible But Shhhhhhhh
I agree with George below, this is a true butcher's secret cut. Seems that no one but the brasilierianos have embraced this cut, even as the French call it culotte...but making this whole picanha into steaks was so rewarding. And keep the scraps for your Texas chili, seriously!
I was so intrigued by a US wagyu picanha, I bought 2, one to portion right away and one to dry age whole. The "unaged" (meaning SRF does wet age this cut for over 21 days) picanha steaks were cooked sous vide then seared, and were just outstanding: such flavor, so incredibly tender and the fat in the cap and meat just melted in my mouth. Next week, I will trim out and portion the other 30 day dry-aged whole picanha, I'm drooling here already. This is a cut you guys don't wanna miss, but let's keep it between ourselves for now heh!
Posted 7/9/2019 by robmarais
SRF Team : Robmarais, thank you for the wonderful review! This too is one of our favorite cuts. We appreciate you taking the time to tell us about your experience!