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Picanha is a flavorful cut of beef popular in Brazilian cuisine, known for its tender texture and signature fat cap.

No, it's best to keep the fat cap on while cooking for maximum flavor and juiciness, then trim if desired before serving.

Traditional picanha is seasoned simply with coarse salt, but you can also use black pepper, garlic, and smoked paprika.

Store raw picanha in the refrigerator for up to 3 days, or freeze for longer storage, tightly wrapped to prevent freezer burn.

Cut the meat into thick steaks or skewered crescents, season with salt, and grill over high heat, turning to sear all sides evenly.

Use a meat thermometer; for medium-rare, aim for 130-135°F (54-57°C).

Yes, sear the picanha in a heavy skillet over high heat, then finish in the oven if needed.

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

Picanha can be grilled, roasted, or cooked on a skewer over open fire. Season simply with coarse salt and cook to your preferred doneness.

Slice picanha against the grain after it is cooked and rested to ensure tenderness.

Yes, you can roast picanha in the oven at high heat until it reaches your preferred doneness.

Allow picanha to rest for 10-15 minutes after cooking to redistribute juices and ensure tenderness.

Marinating is optional, as picanha is naturally flavorful, but a brief marinade with olive oil and spices can add extra flavor.

Popular sides include chimichurri sauce, rice, farofa, roasted vegetables, and salads.

Store leftovers in an airtight container in the refrigerator for up to 3 days or freeze for up to 2 months.

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