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- Sirloin Cap Cut: Picanha is sliced from the prized cap of the sirloin, a distinct beef cut known for its balance of tenderness and beef flavor.
- Distinct Fat Cap: A thick fat cap crisps when cooked in a hot skillet or over open flame, adding texture to the steak.
- Non-Aged Beef Processing: Part of a non-aged beef program where the meat is hung for a shorter period rather than traditionally aged.
Parker Pastures
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Non-aged picanha steak cut from the sirloin cap.
Overview
This steak is cut from the cap of the sirloin, commonly known as picanha. The cut is recognized for its pronounced fat cap and distinct beef flavor. Picanha steaks may be pre-cut or sliced from the whole sirloin cap, typically into thick pieces for grilling or high-heat cooking.
Key Details
- Beef steak cut from the sirloin cap (picanha)
- Also labeled as rump cap or sirloin cap
- Distinct fat cap left intact on the steak
- Non-aged beef processing
- Typically sliced into thick steaks before cooking
- Suitable for grilling or high-heat cooking
How to Use
Prepare a grill for high heat and clean and oil the grates. Curl the steak and push it through metal skewers, then season with kosher salt and freshly ground black pepper. Grill the steak, turning halfway through, until an instant-read thermometer inserted into the thickest part reaches about 130°F, approximately 4–6 minutes per side. Transfer to a cutting board and allow the steak to rest for about 10 minutes before slicing. Serve with chimichurri if desired.
Why It Matters
Picanha is a specific sirloin cap cut known for its fat cap and thick steak preparation, offering a distinctive beef cut that differs from more common steak selections.
Description
Non-aged picanha steak cut from the sirloin cap.
Overview
This steak is cut from the cap of the sirloin, commonly known as picanha. The cut is recognized for its pronounced fat cap and distinct beef flavor. Picanha steaks may be pre-cut or sliced from the whole sirloin cap, typically into thick pieces for grilling or high-heat cooking.
Key Details
- Beef steak cut from the sirloin cap (picanha)
- Also labeled as rump cap or sirloin cap
- Distinct fat cap left intact on the steak
- Non-aged beef processing
- Typically sliced into thick steaks before cooking
- Suitable for grilling or high-heat cooking