Picanha is a cut of bison taken from the top of the rump. You might also know it as a rump cover, rump cap, sirloin cap or even culotte steak. It is triangular in shape and surrounded by a thick layer of fat called a fat cap.
To cook Picanha steaks in a cast-iron pan, searing the fat side first to let the fat render, then cook them for a couple of minutes each side until they’re done. Because of all that fat on the top, you’ll notice that the steaks have big, beefy flavor.
Don't skip resting the steak for the juiciest results. Serve picanha with pão de queijo (cheese bread), garlicky collard greens, and crispy or creamy polenta for a Brazilian feast.
Origin: Cibola Farms
Please use this product item to add a tip to your cart for your delivery driver. Click the 'Add To Cart' button below to be able to increase the tip...
Meatcrafters of Bethesda Lamb Merguez w/ Fennel & Mint: Our version of this French-North African classic combines fresh garlic, fresh shallots, and fresh cilantro with spring lamb, certified Black Angus beef,...
Meat Crafters of Bethesda Traditional spices, including fennel seed, season this authentic Tuscan style Italian pork sausage.