{"product_id":"buy-usda-angus-picanha-sirloin-cap","title":"USDA Choice Angus Picanha Steak (Sirloin Cap \/ Coulotte) - 450g-500g","description":"\u003cp\u003eKnown as the crown jewel of Brazilian churrascarias, the \u003cstrong\u003eUSDA Angus Picanha\u003c\/strong\u003e (also known as the \u003cem\u003eTop Sirloin Cap\u003c\/em\u003e or \u003cem\u003eCoulotte\u003c\/em\u003e) 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.\u003c\/p\u003e\n\u003ch3\u003eProduct Highlights:\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eGrade:\u003c\/strong\u003e Premium USDA Angus Choice Beef\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eCut:\u003c\/strong\u003e Sirloin Cap \/ Coulotte with intact outer fat layer\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eThickness:\u003c\/strong\u003e ~1 inch thick cut steak\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eWeight:\u003c\/strong\u003e Approx. 450g – 500g\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003ePackaging:\u003c\/strong\u003e Vacuum-sealed fresh-frozen to lock in flavor and moisture\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eBest Cooked:\u003c\/strong\u003e Cast-iron pan sear, charcoal grill, or reverse-sear\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eDelivery:\u003c\/strong\u003e Handled via our temperature-controlled in-house riders within 24–48 hours across Metro Manila.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003chr\u003e\n\u003ch2\u003eHow to Cook USDA Angus Picanha (Pan-Sear or Grill)\u003c\/h2\u003e\n\u003cp\u003e\u003cem\u003eThe secret to a perfect Picanha is rendering the fat cap until it is crispy and golden, rather than chewy.\u003c\/em\u003e\u003c\/p\u003e\n\u003col\u003e\n\u003cli\u003e\n\u003cstrong\u003eScore the Fat:\u003c\/strong\u003e 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.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSalt Generously:\u003c\/strong\u003e Picanha needs only coarse sea salt (rock salt or kosher salt). Season all sides generously 20 minutes prior to cooking.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eRender the Fat Cap First:\u003c\/strong\u003e Place the steak \u003cstrong\u003efat-side down\u003c\/strong\u003e 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.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSear the Meat:\u003c\/strong\u003e 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.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eRest:\u003c\/strong\u003e Transfer to a cutting board and let it rest for \u003cstrong\u003e5 to 8 minutes\u003c\/strong\u003e to allow the juices to redistribute.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eCarve:\u003c\/strong\u003e Slice thinly against the grain for the tenderest bite.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cp\u003e\u003cstrong\u003eIdeal Doneness:\u003c\/strong\u003e Medium-Rare (internal temp 130°F–135°F \/ 55°C). Avoid cooking past medium to keep the lean sirloin muscle tender.\u003c\/p\u003e\n\u003chr\u003e\n\u003ch2\u003eNutrition Highlights\u003c\/h2\u003e\n\u003cp\u003eServing Size: 500g (17.6 oz) Raw USDA Angus Picanha with Fat Cap\u003c\/p\u003e\n\u003ctable style=\"width: 100%; border-collapse: collapse; text-align: left;\"\u003e\n\u003cthead\u003e\n\u003ctr style=\"border-bottom: 2px solid #ccc;\"\u003e\n\u003cth style=\"padding: 8px;\"\u003eNutrient\u003c\/th\u003e\n\u003cth style=\"padding: 8px;\"\u003eAmt\u003c\/th\u003e\n\u003cth style=\"padding: 8px;\"\u003e%DV\u003c\/th\u003e\n\u003cth style=\"padding: 8px;\"\u003eKey Benefit\u003c\/th\u003e\n\u003c\/tr\u003e\n\u003c\/thead\u003e\n\u003ctbody\u003e\n\u003ctr style=\"border-bottom: 1px solid #eee;\"\u003e\n\u003ctd style=\"padding: 8px;\"\u003e\u003cstrong\u003eProtein\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd style=\"padding: 8px;\"\u003e~102g\u003c\/td\u003e\n\u003ctd style=\"padding: 8px;\"\u003e204%\u003c\/td\u003e\n\u003ctd style=\"padding: 8px;\"\u003eEssential for muscle recovery and satiety\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr style=\"border-bottom: 1px solid #eee;\"\u003e\n\u003ctd style=\"padding: 8px;\"\u003e\u003cstrong\u003eNatural Healthy Fats\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd style=\"padding: 8px;\"\u003e~65g\u003c\/td\u003e\n\u003ctd style=\"padding: 8px;\"\u003e—\u003c\/td\u003e\n\u003ctd style=\"padding: 8px;\"\u003eRich in oleic acid (heart-healthy monounsaturated fat)\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr style=\"border-bottom: 1px solid #eee;\"\u003e\n\u003ctd style=\"padding: 8px;\"\u003e\u003cstrong\u003eIron (Heme)\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd style=\"padding: 8px;\"\u003e~11mg\u003c\/td\u003e\n\u003ctd style=\"padding: 8px;\"\u003e60%\u003c\/td\u003e\n\u003ctd style=\"padding: 8px;\"\u003eReadily absorbed iron to boost energy\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr style=\"border-bottom: 1px solid #eee;\"\u003e\n\u003ctd style=\"padding: 8px;\"\u003e\u003cstrong\u003eZinc\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd style=\"padding: 8px;\"\u003e~14mg\u003c\/td\u003e\n\u003ctd style=\"padding: 8px;\"\u003e125%\u003c\/td\u003e\n\u003ctd style=\"padding: 8px;\"\u003eSupports immune system and cellular repair\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd style=\"padding: 8px;\"\u003e\u003cstrong\u003eVitamin B12\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd style=\"padding: 8px;\"\u003e~9.0µg\u003c\/td\u003e\n\u003ctd style=\"padding: 8px;\"\u003e375%\u003c\/td\u003e\n\u003ctd style=\"padding: 8px;\"\u003eVital for brain function and DNA synthesis\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003chr\u003e\n\u003ch2\u003eFrequently Asked Questions (FAQ)\u003c\/h2\u003e\n\u003ch3\u003eWhat cut of meat is Picanha?\u003c\/h3\u003e\n\u003cp\u003ePicanha (pronounced \u003cem\u003epee-KAHN-ya\u003c\/em\u003e) comes from the top of the rump \/ sirloin area of the cow. In American butchery, it is referred to as the \u003cstrong\u003eTop Sirloin Cap\u003c\/strong\u003e, \u003cstrong\u003eRump Cap\u003c\/strong\u003e, or \u003cstrong\u003eCoulotte\u003c\/strong\u003e. It consists of lean, flavorful muscle topped by a lush blanket of fat.\u003c\/p\u003e\n\u003ch3\u003eShould I trim off the fat cap before cooking?\u003c\/h3\u003e\n\u003cp\u003e\u003cstrong\u003eNo!\u003c\/strong\u003e 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.\u003c\/p\u003e\n\u003ch3\u003eHow should I season a Picanha?\u003c\/h3\u003e\n\u003cp\u003eIn 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.\u003c\/p\u003e","brand":"Butcher's Secrets","offers":[{"title":"Default Title","offer_id":47581189964094,"sku":"","price":925.0,"currency_code":"PHP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0838\/1484\/2686\/files\/magnet_card_b5_picanhja.png?v=1761057819","url":"https:\/\/butcherssecrets.ph\/products\/buy-usda-angus-picanha-sirloin-cap","provider":"BUTCHER'S SECRETS","version":"1.0","type":"link"}