USDA Choice Black Angus Picanha steak with fat cap

USDA Choice Picanha Steak (Top Sirloin Cap)

$44.00

($44.00/item)

- USDA Choice - Average weight of 3 lbs - Limited butcher cut — availability varies

Quantity:

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

Variant

Experience one of the most flavorful cuts in the world with USDA Choice Picanha Steak from 44 Farms. Known as the top sirloin cap or coulotte, this prized cut is famous in Brazilian steakhouses for its rich beef flavor, tender texture, and signature fat cap that bastes the meat as it cooks.

Cut from the top of the sirloin, picanha delivers the perfect balance of tenderness and bold beef flavor. When grilled or roasted with the fat cap intact, it develops a beautiful crust while staying incredibly juicy inside.

Our 44 Farms Picanha is sourced from premium Black Angus cattle, raised with care and finished to produce consistent marbling and exceptional flavor. Whether you slice it into thick steaks or cook it whole and carve it tableside, picanha is a favorite among grilling enthusiasts and steak lovers alike.

Perfect for the grill, rotisserie, or smoker, this versatile cut is ideal for backyard barbecues, Brazilian-style churrasco, and steakhouse-quality meals at home.

Bring the flavor of a Brazilian steakhouse to your backyard and order 44 Farms USDA Choice Picanha online today.

Frequently Asked Questions About USDA Choice Picanha Steak (Top Sirloin Cap)

What is picanha?

Picanha is a flavorful cut of beef taken from the top sirloin cap. It is especially popular in Brazilian steakhouses and is known for its rich beef flavor, tender texture, and signature fat cap that helps keep the meat juicy during cooking.

How should I cook picanha?

Picanha is best cooked over high heat and finished to medium-rare or medium. You can roast it whole, grill it steak-style, or slice it into thick strips and skewer it Brazilian-style. For best results, season simply with salt and let the natural flavor of the beef shine.

Should I leave the fat cap on picanha?

Yes. The fat cap is one of the defining features of picanha and should generally be left on during cooking. As it renders, it adds flavor, moisture, and richness to the meat.

What temperature should picanha be cooked to?

For the best eating experience, cook picanha to an internal temperature of 130–135°F for medium-rare or 135–145°F for medium. Let it rest before slicing so the juices can redistribute.

Is picanha tender?

Yes. Picanha is considered a tender and flavorful cut, especially when cooked properly and sliced against the grain. It offers a great balance of beefy flavor, juiciness, and tenderness.

Best Prepared

New to this cut? Read our guide explaining what picanha steak is and explore our grill skills cooking guides for expert steak tips.

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.

Nutrition Facts

Serving Size: 4 oz (112g)
Servings Per Container: Varied

	Amount	% Daily Value*
Calories	220
Total Fat	15g	23%
Saturated Fat	6g	25%
Trans Fat	1g
Cholesterol	75mg	25%
Sodium	90mg	4%
Total Carbohydrate	0g	0%
Dietary Fiber	0g	0%
Sugars

SATISFACTION 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.

No Added Hormones or Antibiotics

Wet Aged for 28 Days

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The Sirloin

The sirloin primal sits just behind the short loin and before the round, bridging the gap between tender steak cuts and leaner working muscles. This area produces flavorful, versatile cuts that balance tenderness with a hearty beef taste.

From the sirloin come popular cuts like top sirloin steaks and sirloin roasts. These cuts are known for their robust flavor and firm texture, making them excellent choices for grilling, roasting, or slicing for steak dishes.

While slightly leaner than ribeye or strip steaks, sirloin cuts deliver outstanding beef flavor and perform well with simple seasoning and high-heat cooking. For many steak lovers, sirloin offers the perfect combination of quality, flavor, and versatility.