Enjoy the hard-to-find picanha in USDA Choice grade. A favorite cut for Brazilian-style BBQ, we leave the glorious fat cap in place for this Double R Ranch picanha. Also known as the coulotte or sirloin cap, this triangular shaped cut can be grilled or roasted whole or cut into steaks.
The picanha also goes by the name of coulotte, coulotte steak and sirloin cap. No matter what you call it, this triangular shaped cut is rich with the flavor of sirloin steaks. This USDA Choice picanha comes with the fat cap, for a richer flavor and creates a natural savory crust.
This is the go to cut for Brazilian BBQ. Just slice with the grain and skewer. For steaks, cut against the grain or you can also grill or roast it without cutting. For an authentic touch, serve with chimichurri.
The USDA (United States Department of Agriculture) separates domestic beef into eight grades, based on intramuscular fat or marbling, and other qualities like tenderness, juiciness, and flavor. The two highest grades are Prime and Choice.
USDA Prime is the top grade on the USDA scale and features a moderately abundant amount of marbling. Only 5 to 6% of all U.S. beef grades at this high level.
USDA Choice falls directly below USDA Prime. Choice beef is high quality and has less marbling but offers an excellent value.
The picanha is a large cut weighing in about 2.5 pounds. Here are some ideas on its preparation:
Be sure to completely thaw your picanha before cooking.
Use a thermometer to determine when the beef is ready to pull from the grill.
The picanha can be roasted whole or cut into steaks before cooking.
To find the grain, put the fat side down and locate the direction of the muscle fibers. For steaks, cut with the grain so it's easy to cut against the grain when cooked.
Finish your steak with a light sprinkle of flaky salt for a nice presentation and an appetizing salty crunch.
The picanha consists of thebicep femorismuscle, located in the sirloin primal. It is also called the top sirloin cap, rump cap, coulotte and culotte. It can be produced with the desirable fat cap or trimmed. The Snake River Farms picanha comes with the cap which adds flavor and visual appeal.
There are several stories behind the name “picanha” but here is one with some facts to back it up. Portuguese and Spanish ranchers immigrated to Brazil in the late 19th and early 20th centuries and used a pole called a picana for herding cattle. Picana was also the name for a branding iron. Animals were marked in the approximate region of the sirloin cap, so the name picanha was used to describe the cut.
