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Why is picanha called “the queen of steaks?”
Cut from the culotte (the most tender piece of the top sirloin) picanha packs all the flavor sirloin is known for, without any of the chewiness.
The butcher slices picanha into steaks with the grain so that each bite you cut finishes against the grain, resulting in a very tender steak with a perfect texture.
These steaks are cut approximately one inch thick, making it easy to get a nice caramelized crust on the outside while the middle stays juicy and moist.
The thin layer of fat that is left on the steak will render as it cooks, marinading it in its own juices as it sizzles on the grill.
This hard-to-find, specialty cut packs so much flavor that it only needs a sprinkle of kosher salt for seasoning and a few good minutes on the grill, making it simple and easy to cook.
It won’t be hard to impress your friends and family with these delicious picanha steaks.
Add to your cart to stock up below, or put it in one of our variety packs with your other favorite steaks!