Full Blood Wagyu Picanha Steak
Full Blood Wagyu Picanha Steak
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$222.00
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$222.00
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Full Blood Wagyu Picanha (also known as coulotte or coulotte steak) allows you to cook like a chef at a Brazilian steakhouse.
Full Blood Wagyu Picanha (also known as coulotte or coulotte steak) allows you to cook like a chef at a Brazilian steakhouse.
Brazilian Picanha meat is an extremely tender cut, perfect for grilling or serving as skewers.
Cross Creek Ranch cuts Picanha in the traditional way: triangular cut with the fat cap attached.
As you grill your Picanha steak, the fat cap gently bathes the meat with umami, keeping the meat tender and moist.
- Cut: Very tender triangular cut taken from the top sirloin or top round with about 3 pounds of fat cap.
- Flavor / Fat Profile: The fat cap adds an abundance of umami flavor. Meat is tender with limited intramuscular fat marbling.
- Preparation: Roast whole, thinly slice the Picanha steak for grilling or use thicker slices for skewers. Serve with Chimichurri for a traditional Brazilian flavor.
- Dish / Recipe Suggestions: Picanha skewers, Picanha No Forno, Sous Vide Picanha
- All Natural, no additives, no preservatives
- No Hormones, No Sub-therapeutic Antibiotics
-
Dry Aged 21 Days
-
Due to variations in our cattle; weight, size, and color will vary by cut
Show off your Brazilian chef skills by serving your friends and family a delectable platter of Brazilian 100% Full Blood Wagyu Picanha.
With its tender sirloin texture and rich, beefy umami, Picanha steak is a Carnaval in your mouth.
Picanha’s generous marbling provides a delicate mouthfeel with delicious complexity and distinctive flavor.
Click Add To Cart to order yours now!
Satisfaction Guaranteed with every order. All prices are listed in USD.
About This Cut
Not Available In Stores
Full Blood Wagyu Picanha (also known as coulotte or coulotte steak) allows you to cook like a chef at a Brazilian steakhouse.
Full Blood Wagyu Picanha (also known as coulotte or coulotte steak) allows you to cook like a chef at a Brazilian steakhouse.
Brazilian Picanha meat is an extremely tender cut, perfect for grilling or serving as skewers.
Cross Creek Ranch cuts Picanha in the traditional way: triangular cut with the fat cap attached.
As you grill your Picanha steak, the fat cap gently bathes the meat with umami, keeping the meat tender and moist.
- Cut: Very tender triangular cut taken from the top sirloin or top round with about 3 pounds of fat cap.
- Flavor / Fat Profile: The fat cap adds an abundance of umami flavor. Meat is tender with limited intramuscular fat marbling.
- Preparation: Roast whole, thinly slice the Picanha steak for grilling or use thicker slices for skewers. Serve with Chimichurri for a traditional Brazilian flavor.
- Dish / Recipe Suggestions: Picanha skewers, Picanha No Forno, Sous Vide Picanha
- All Natural, no additives, no preservatives
- No Hormones, No Sub-therapeutic Antibiotics
-
Dry Aged 21 Days
-
Due to variations in our cattle; weight, size, and color will vary by cut
Show off your Brazilian chef skills by serving your friends and family a delectable platter of Brazilian 100% Full Blood Wagyu Picanha.
With its tender sirloin texture and rich, beefy umami, Picanha steak is a Carnaval in your mouth.
Picanha’s generous marbling provides a delicate mouthfeel with delicious complexity and distinctive flavor.
Click Add To Cart to order yours now!
Satisfaction Guaranteed with every order. All prices are listed in USD.