Where to buy brazilian picanha near me?

Brazilian picanha is a popular cut of beef from the top sirloin cap, known for its rich flavor and signature fat cap.

Yes, roast the whole picanha with the fat cap on in a preheated oven at 400°F (200°C) until your preferred doneness is reached.

It’s often sliced into thick steaks, usually along the grain, then skewered or grilled individually.

Yes, sear the steaks in a hot cast-iron skillet for a few minutes per side, finishing in the oven if desired.

Store raw picanha in the refrigerator, tightly wrapped, and cook within 3-4 days, or freeze for longer storage.

You can marinate picanha, though traditional recipes favor just salt to let the beef flavor shine.

You can buy it now on the MasGusto! Latino Market App and get it delivered to your home as fast as tomorrow.

Both methods are delicious: cooking whole retains more juices, while steaks provide crispier texture and convenience.

Season the picanha generously, slice into thick steaks, and grill over high heat fat side down first, then flip until desired doneness.

Traditional picanha uses coarse salt, but you can also use black pepper, garlic powder, or your favorite steak rub.

Picanha is best enjoyed medium-rare to medium, as overcooking can dry out the meat.

No, keep the fat cap on; it adds moisture and flavor to the meat as it cooks.

Slice leftovers and gently reheat in a skillet over medium-low heat or in a low oven to avoid drying out.

You can buy it at MasGusto! Latino Market, www.masgusto.com.

Classic sides include rice, farofa, black beans, grilled vegetables, and chimichurri sauce.

Use a meat thermometer; medium-rare is 130°F (54°C), and medium is 140°F (60°C) internal temperature.