USDA Choice Picanha Fat Cap up on rack with pan
USDA Choice Picanha Fat Cap up on rack with pan
Cooked USDA Picanha on skewer with chimichurri
USDA Choice Picanha
USDA Choice Picanha Fat Cap down
USDA Choice Picanha Fat Cap down

Picanha Steak (Coulotte)

Double R Ranch

$55.00

The hard-to-find picanha with the fat cap. All sourced from USDA Prime beef for extra marbling, flavor and tenderness. The only choice for Brazilian-style BBQ. Average weight is 2.5 lbs.

Grade:
Beef Grading

Place your order today to receive in as soon as 1-3 business days.

Cut by Master Butchers

Cut by Master Butchers

Sustainably Raised

Sustainably Raised

Family-Owned & Operated

Family-Owned & Operated

Details

Cooking Tips

Beef Grading

The picanha (also known as the coulotte or coulotte steak) is triangular shaped with the hearty beef flavor and texture of USDA Prime sirloin steak. Only 4 to 5% of all the beef produced in the United States meets the grade for USDA Prime, making this a rich and unique cut. Each picanha has the fat cap as preferred by aficionados of Brazilian BBQ. 

The USDA Prime picanha is beautifully marbled which imparts both flavor and a more tender texture. It can be prepared whole, sliced into steaks or skewered for a festive presentation.

Average weight: 2.5 lbs.

The picanha is a large cut. Here are some ideas on its preparation.  

Be sure to completely thaw your picanha before cooking. 

The picanha can be roasted whole or cut into steaks before cooking. Use a thermometer to determine when the beef is ready to remove from the heat. 

To find the grain, put the fat side down and locate the direction of the muscle fibers. For steaks, cut with the grain so it's easy to cut against the grain when cooked. 

For more tips, see our Steak Guide. 

The two top USDA grades are Prime and Choice, which have the highest levels of marbling.   

USDA Prime is the top grade on the USDA scale with the highest amount of marbling. Only 8 to 10% of all U.S. beef achieves this grade. 

USDA Choice falls directly below USDA Prime. Choice beef is high quality and has less marbling but offers an excellent value. 

 

Ranch to Table

Curious about what makes us different? We oversee our entire supply chain. This comprehensive approach allows us to achieve perfection at every stage of the process.

RANCHING

CATTLE FEEDING

BEEF PROCESSING

beef-diagram

Loin

The loin primal supplies some of the most desirable steaks and is located below the backbone, between the rib and round sections. The sirloin is the portion toward the rear of the loin and is the source of top sirloin steaks and the picanha (coulotte). The front portion of the loin is known as the short loin and is home to the New York strip, Porterhouse, T-bone and filet mignon steaks. 

Frequently Asked Questions

Is picanha top sirloin?

Picanha comes from the loin primal and is sometimes called the top sirloin cap.

Where does the name picanha come from?

Using a tool known as a picanha, ranchers from Spain and Portugal in the early 20th century branded their cattle around the sirloin cap, leading to the adoption of the term “picanha” to denote and identify this cut.

What is the Snake River Farms Guarantee?

We guarantee that your order will deliver frozen or partially frozen with all items included to the provided address. If you have any concerns or issues with your order, please don't hesitate to reach out to our team. As our founder Robert Rebholtz, Sr. said, "We want our customers to want to do business with us." 

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