For those who have had the pleasure of trying picanha before, will know that it’s one of the tastiest cuts of meat that you’ll get. It’s incredibly juicy, tender, and full of flavor.
It is however, not one that you see all too often on restaurant menus or at the supermarket.
This leads us to ask, what kind of cut is it? and what’s the best way to cook this delicious meat?
If you’ve found yourself asking these questions, then don’t worry you’re not alone.
Below, we’ve compiled a handy guide that will tell you everything you need to know about picanha, including how to prepare and cook it in the most delicious way possible.
To find out more, simply keep reading below, as we take a closer look.
What Cut Of Meat Is Picanha?
So, why not just jump straight into the titular question, and answer where exactly is the picanha cut located on the cow?
picanha comes from the sirloin primal, which is near the tenderloin, and makes up a big part of the biceps femoris. It’s also very close to the fat cap.
It’s essentially very near to the cow’s hip. As you can imagine, being so closely located to the sirloin means that it’s an incredibly tender and supple piece of meat.
This makes it a popular choice for those looking to cook a nice, juicy steak.
One of the best things about picanhais that it contains a generous amount of marbling, so that when you cook it, it will become nice and crispy, giving you that perfect balance between juicy and crisp.
Some of you may also be wondering why, if picanhais considered to be one of the best cuts of meat there is, why is it not sold more ubiquitously?
Well, this is usually because of the ways in which butchers prepare and portion it.
Oftentimes, in butchers, they will include the picanha cut in other potions.
These include the rump, the lion, and the round. So it’s not often sold individually as its own portion of meat, but rather, packed in with others instead.
How Do I Cut Picanha Into Steaks?
Some of you reading this article might be wondering how to cut picanha into steaks.
It’s difficult to know the best way to approach these things when you’re given a big chunk of meat.
It’s actually pretty simple however, all you’ll need is a good knife to make a clean, neat cut.
If you want to slice it in the simplest way possible, then you should aim to place it fat side down on your chopping board.
One of the most important tips that we can give you when cutting picanha is to always cut with the grain as opposed to against it.
Make sure that you’re always cutting it in this direction.
We know that this will probably go against all of your natural instincts when it comes to cutting steak, as it’s the complete opposite of how you should cut most varieties.
But, when it comes to picanha, this is the neatest and most beneficial way to slice it.
How To Cook Picanha Steak
Now that we’ve taken a look at what picanha steak is, as well as how to cut it, we can move on to discuss the cooking stages.
If this is your first time cooking picanha, we’d recommend that you follow the tips outlined below as closely as possible to achieve that perfect texture.
As with any steak though, it takes some practice and trial and error.
The first thing that you’ll want to do with your picanha steak after you’ve cut it is to season it properly.
There is no one way to season picanha, and it’s really up to you which spices and herbs you choose to use.
Don’t hold back with the flavors, and make sure you coat it with lots of oil to make it nice and crispy.
We would recommend seasoning with salt, pepper, garlic, rosemary and thyme. Fresh herbs in particular taste delicious with this specific cut of meat.
After you’ve adequately seasoned your meat, you can then go ahead and place your grill on high.
As always with steaks, the higher the heat, the better. This will allow the inside of the steak to retain its juiciness, whilst ensuring the top is nice and crisp.
Place your steak on the grill, and then close the top of the lid.
After you’ve done this, check on your skewers after approximately 23 minutes. Make sure that you’re checking on it at regular intervals too.
You should seek to turn the steaks with your utensil every 7 minutes, so that it cooks evenly throughout.
After you’ve done this, you can go ahead and take your picanha steaks from the grill, and allow them to rest.
They should rest for approximately 10 minutes before you serve them to your guests, in order to make sure that the juices don’t escape.
One last tip that we would give in order to make sure that your picanha is as delicious as possible, is to add a chunk of butter on the top and a sprinkle of parsley.
This will help the presentation of your dish, and help to make it even more delicious.
What Are The Nutritional Benefits Of Picanha Steak?
Some of you reading this article might be wondering about the nutritional benefits of picanha steak, and if there are any.
The answer is yes! picanha steak does display some significant health benefits.
Every 100g of picanha steak will contain approximately 27 grams of protein, and 11 grams of fat, as well as 210 calories.
This makes the cut of meat relatively low in calories, with a good source of protein and not too much fat.
This makes it a great option if you’re looking to get more protein in your diet for added energy and muscle building.
It’s a great option for several varieties of different diets, including the keto diet which is a popular choice.
In terms of other nutritional benefits, picanha steak is full of amino acids.
Amino acids are known for generally supporting bodily functions, and are good for the digestive system.
To sum up picanha steak is located near the tenderloin and the fat cap. In terms of its placement on the cow, you’ll find it near the cow’s hips.
It’s an incredibly juicy cut of meat, and also has a decent amount of marbling.
Make sure to cook it on a high heat, and season well before placing it on the grill.