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Picanha - Sirloin Cap

Picanha - Sirloin Cap


 
Our Price: $35.00

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Product Code: SIRLOINCAP
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Description
 
This amazing cut is the choice slice from the top of the Top Sirloin and is traditionally seen in Brazilian Steakhouses. Incredibly tender and maxed out on flavor, the cap is great cut into steaks to be roasted "C-shaped" on skewers or cooked whole to a beautiful medium rare. We've done both! The cap is unique because there is no silver skin between the meat and the fat (like on a NY Strip) This means instead of seperating from the meat during cooking the fat renders and soaks into the meat, keeping it moist throught the cooking process.
Average Rating: Average Rating: 5 of 5 5 of 5 Total Reviews: 1 Write a review »


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5 of 5 Hard to mess up December 9, 2019
Reviewer: Josh from Beaumont  
Picanha is the ideal steak. When the fat cap is trimmed to 1/4-1/2" and scored, the interior gets to 120-130°F, and a deep brown crust is achieved and topped with flaky salt, you'll find yourself facing the best bang for your buck steak, bar none. If you've been to a Brazilian steakhouse (Fogo de Chao, Chama Gaucha, etc.), you pay $60-65 per person for (seemingly) endless steak and some pretty good sides, but you almost always have to bug your waiter to bring you medium rare picanha. For almost half the price, you have just as good if not better steaks for a whole family. These can be a bit lean on marbling, but chews like a filet with the juiciness of a NY Strip or Sirloin.

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