Choice Picanha Loin Cap

$49.95

- USDA Choice - Average weight of 2.5lbs

Quantity:

(1) One Picanha (2) Two Picanha (4) Four Picanha

Variant

no added hormones or antibiotics, Ever

Aged For 28 Days

Fast 2-Day Shipping

Introducing the newest addition to our lineup of premium beef products – USDA Choice Picanha Loin Cap from 44 Farms!

This well-kept secret of Brazilian steakhouses is now available for your grill, bringing authentic flavor and unbeatable tenderness to your next backyard barbecue. Our Picanha is juicy, rich in flavor, and sure to impress your guests, making it an ideal choice for seasoned grill masters and newcomers alike.

Fire up the grill and experience the bold flavor of this exceptional cut. Order your 44 Farms USDA Choice Picanha today and be among the first to elevate your grilling game with this mouthwatering new addition!

Best Prepared

Here’s a step-by-step guide to cooking a Picanha, often done as a classic Brazilian-style churrasco:

1. Preparation

Your Picanha will come with a nice fat cap. This fat layer adds flavor and moisture during cooking.
Slice: Cut the Picanha into thick steaks (about 1-1.5 inches thick) against the grain.
Season: Generously season with 44 Farms Black Pepper Infused Salt. Traditionally, no other seasoning is needed as the coarse salt & pepper brings out the rich beef flavor, but you can add our 44 Farms Black Garlic Salt if desired.

2. Grilling (Direct Heat)

Preheat the grill: Set up your grill for direct heat, getting it to around 400-450°F.
Skewer (optional): Many Brazilian steakhouses skewer the steaks in a horseshoe shape with the fat cap on the outside.
Grill: Place the Picanha steaks over direct heat with the fat cap facing up. Grill for about 4-5 minutes per side for a medium-rare finish, turning halfway through. The fat cap should get crispy without burning.

3. Reverse Sear (Alternative Method)

Set up for indirect heat: Place the steaks over indirect heat at around 225-250°F, cooking until they reach an internal temperature of about 120°F.
Sear: Finish by searing on high direct heat for 1-2 minutes per side to caramelize the exterior and achieve a beautiful crust.

4. Rest and Slice

Rest: Let the Picanha rest for 5-10 minutes to allow the juices to redistribute.
Slice: Cut thin slices against the grain to maximize tenderness.

5. Serve and Enjoy

Serve with chimichurri, grilled vegetables, or as a main dish in a Brazilian-inspired meal.

Buy Back Guarantee

If you're not satisfied, Neither Are We. 44 Farms strives to deliver beef worthy of having a place on your family’s table. You can buy with confidence knowing if for any reason you or your family are not satisfied, neither are we. We’re committed to doing whatever it takes to make it right, or we’ll give you your money back. 100% guaranteed.

The Sirloin

Located behind the Short Loin, the Sirloin is divided into two distinct halves, Top Sirloin and Bottom Sirloin. The Top Sirloin Butt offers a rich, lean steak perfect for grilling, while the Bottom Sirloin Butt provides the Tri-Tip and Sirloin Flap steak.