A-grade Whole Picanha Steak
A-grade Whole Picanha Steak is backordered and will ship as soon as it is back in stock.
The crown jewel of Brazilian churrasco — a triangular rump cap with a thick fat layer that renders down during cooking, self-basting the meat in incredible flavour. Sold as a whole, unportioned piece so you can slice your own steaks to preferred thickness.
🚚 HK$60 Flat Rate · Next-Day Delivery · 🧊 Cold Chain
A-grade Whole Picanha Steak is backordered and will ship as soon as it is back in stock.
Description
Description
A-grade Whole Picanha Steak — Brazilian-style Rump Cap
Picanha is the crown jewel of Brazilian churrasco — a triangular cap of rump with a thick layer of fat on top that renders down during cooking, basting the meat in incredible flavour. Our A-grade Whole Picanha is sourced from premium grass-fed cattle, delivered as a whole piece for you to slice and cook at home.
The fat cap is essential: it melts on the grill, creating a crispy, caramelised crust while keeping the interior juicy and tender. The meat itself is well-marbled with a robust, beefy flavour and a satisfying chew. This is the cut that made Brazilian steakhouses famous worldwide.
For authentic churrasco: slice the whole piece into thick steaks (2–3cm) following the curve of the fat cap. Fold each steak into a C-shape, skewer, season with coarse salt and grill over high heat. Alternatively, roast the whole piece fat-side-up at 200°C for 25–30 minutes for medium-rare.
Delivered frozen. Defrost in the fridge for 24 hours. Bring to room temperature before cooking. Do not trim the fat cap — it's the whole point of picanha. Rest for 10 minutes before slicing against the grain.
