Fellers Ranch® Picanha Roast
Popular in Brazil; the Picanha cut can be a rare treat to find here in the states, but that doesn’t mean it isn’t worth seeking out. Popularity of this uncommon cut has been on the rise in America, as brazilian steakhouses are changing the barbeque game in Metropolitan areas. Fellers Ranch® makes it easy to have an authentic, tasty, show-stopping barbeque right in the backyard!
Our Wagyu beef Picanha is a cheaper cut of Wagyu that can feed a familys worth of people, as well as be used to show off plenty of creative cooking skills! Fellers Ranch® provides an authentic cut with the fat cap still attached, so an experienced cook can choose to utilize the extra flavor by scoring the cap prior to cooking. We pride ourselves in only selling professionally butchered, and ethically raised Wagyu beef, resulting in the best Picanha in the Midwest. Try us out and see what all the hype is about!
What is a Picanha cut anyway?
Picanha is just the Portuguese name for a coulotte, or a sirloin cap. It is a rump cut with an extra fatty cap to provide flavor and texture. On average this cut will range 2-2.5lbs of pure marbled goodness.
One of the most common ways to cook this Brazilian cut is skewering the cut steaks onto a rotisserie spit, then placing on the grill.
Scoring the fat cap first is an important step to getting all the juice and flavors seep in the meat. Before slicing 1-1.5 inch steaks, score the fat cap. Then fold into a “C” shape before sliding onto the skewer. Now one can add any seasoning or rub preferred. Be creative and decide if the meat should be slow cooked and spinning over the grill, or simply seared for a few minutes and garnished with chimichurri!
There are so many ways to cook our delicious Wagyu Picanha; some people cut it into steaks and some people cook it whole. Al at Pigs Eye BBQ’s has an amazing recipe for cooking our Picanha whole!
Pigs Eye BBQ Picanha Recipe
- The day before cooking, take the Picanha out and season it with a generous amount of coarse salt (this will enhance the natural flavor of the meat).
- Lay it on a foil lined tray and put it back in the fridge overnight.
- Once the meat has rested overnight you can add any extra seasonings or lime juice. I prefer to use Croix Valley Garlic Barbecue Booster and a little Memphis Dry Rub for some color the same day.
- Score the fat cap prior to cooking if you’d like to, then set up your grill for two zone reverse sear cooking. Put all the coals to one side of the grill and leave the other side with nothing, or if on a gas grill, keep half of the burners on high heat and the other half shut off completely.
- Run your grill around 225-200℉ and lay the Picanha on the cool side of the grill. Let the meat come up slowly to an internal temperature of 115(IT).
- Once the Picanha reaches 115°(IT), go ahead and pull it off the grill. Lightly cover it with some foil and let it rest for 10 minutes.
- At this point, I open all my vents and pull my Weber kettle lid off and let it get super-hot to about 600-800°℉. Put the Picanha over the open flame for about a minute and flip it onto the other side. do that twice so each side gets about 2 minutes over the flame. After that, pull it off the grill and let it rest for about 5-8 minutes.
- It is very important to rest the meat, so the juices have time to redistribute in the meat.
- Once ready to eat make sure you slice against the grain. Make sure to cut against the grain to make the meat more tender and easier to chew.
- Top with any desired garnishes; in my opinion chimichurri is an amazing garnish for Picanha!
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