Butcher's Secrets
USDA Choice Angus Picanha Steak (Sirloin Cap / Coulotte) - 450g-500g
USDA Choice Angus Picanha Steak (Sirloin Cap / Coulotte) - 450g-500g
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Known as the crown jewel of Brazilian churrascarias, the USDA Angus Picanha (also known as the Top Sirloin Cap or Coulotte) is famous for its signature thick fat cap. As the steak cooks, the fat renders down directly into the meat, basting the beef from within and delivering an explosion of rich, buttery flavor and remarkable tenderness.
Product Highlights:
- Grade: Premium USDA Angus Choice Beef
- Cut: Sirloin Cap / Coulotte with intact outer fat layer
- Thickness: ~1 inch thick cut steak
- Weight: Approx. 450g – 500g
- Packaging: Vacuum-sealed fresh-frozen to lock in flavor and moisture
- Best Cooked: Cast-iron pan sear, charcoal grill, or reverse-sear
- Delivery: Handled via our temperature-controlled in-house riders within 24–48 hours across Metro Manila.
How to Cook USDA Angus Picanha (Pan-Sear or Grill)
The secret to a perfect Picanha is rendering the fat cap until it is crispy and golden, rather than chewy.
- Score the Fat: Score the white fat cap in a light diamond crosshatch pattern with a sharp knife. Be careful to cut only into the fat, not the meat itself. This prevents the steak from curling in the pan and helps the fat render evenly.
- Salt Generously: Picanha needs only coarse sea salt (rock salt or kosher salt). Season all sides generously 20 minutes prior to cooking.
- Render the Fat Cap First: Place the steak fat-side down in a cold or low-medium heated dry cast-iron skillet. Let the fat gently melt and crisp up for 4–6 minutes until deep golden-brown. No cooking oil is needed—the beef will fry in its own rendered tallow.
- Sear the Meat: Turn the heat up to high. Flip the steak onto its meat sides and sear for 2 minutes per side in the rendered beef fat to build a rich mahogany crust.
- Rest: Transfer to a cutting board and let it rest for 5 to 8 minutes to allow the juices to redistribute.
- Carve: Slice thinly against the grain for the tenderest bite.
Ideal Doneness: Medium-Rare (internal temp 130°F–135°F / 55°C). Avoid cooking past medium to keep the lean sirloin muscle tender.
Nutrition Highlights
Serving Size: 500g (17.6 oz) Raw USDA Angus Picanha with Fat Cap
| Nutrient | Amt | %DV | Key Benefit |
|---|---|---|---|
| Protein | ~102g | 204% | Essential for muscle recovery and satiety |
| Natural Healthy Fats | ~65g | — | Rich in oleic acid (heart-healthy monounsaturated fat) |
| Iron (Heme) | ~11mg | 60% | Readily absorbed iron to boost energy |
| Zinc | ~14mg | 125% | Supports immune system and cellular repair |
| Vitamin B12 | ~9.0µg | 375% | Vital for brain function and DNA synthesis |
Frequently Asked Questions (FAQ)
What cut of meat is Picanha?
Picanha (pronounced pee-KAHN-ya) comes from the top of the rump / sirloin area of the cow. In American butchery, it is referred to as the Top Sirloin Cap, Rump Cap, or Coulotte. It consists of lean, flavorful muscle topped by a lush blanket of fat.
Should I trim off the fat cap before cooking?
No! The fat cap is the defining hallmark of Picanha. It protects the meat from drying out and infuses every bite with flavor as it melts. If you prefer to eat leaner, you can always cut away the fat on your plate after cooking, but always cook with it on.
How should I season a Picanha?
In traditional Brazilian barbecue culture, Picanha is seasoned purely with coarse rock salt or sea salt flakes. This simplicity allows the pure beef and fat flavors to shine without being masked by heavy marinades or rubs.
