Picanha or Coulotte is an extremely flavorful cut of beef from the upper portion of the cattle’s rump area, specifically the biceps femoris muscle. Picanha roast is easily spotted due to its unique triangular shape, lean red muscle meat, and generous buttery fat cap. Picanha is sold as a full roast or cut into individual steaks.
Traditional Picanha steaks are unique in that they are cut by a butcher from the roast with the grain where all over steaks are cut against the grain.
In Brazil, where the cut originates and is most popular, Picanha is prepared on a skewer known as Churrasco de Picanha. Brazilians refer to this cut as “The Queen of Steaks”.
Ask any Brazilian and they will tell you: No matter if it's a Roast or Picanha Steaks, you always start and finish with good quality sea salt.
-Locally and humanely raised on open pastures
-No Hormones, Steroids, or Antibiotics Ever!
Cooking methods:Sous Vide, Oven, Barbeque (Grill), Cast Iron Pan, or Smoker to whip up a mean Picanha Roast or Picanha Steak.
