Where to buy picanha
near me?

The best way to cook picanha is to grill it over high heat, preferably on a barbecue or grill, often skewered and sliced against the grain for maximum tenderness and flavor.

No, picanha is flavorful on its own; typically, a generous seasoning of salt is enough, though you can add pepper or other spices if you prefer.

Slice the picanha into thick steaks along the grain, and after cooking, slice against the grain before serving.

Store raw picanha in the coldest part of your refrigerator and cook within 2-3 days, or freeze for longer storage.

Yes, you can freeze picanha, either raw or cooked. Wrap it tightly in plastic and foil, and use within 2-3 months for best flavor.

Use a meat thermometer; for medium-rare, aim for an internal temperature of 130°F (54°C), letting it rest before slicing.

Coarse salt is traditional, but black pepper, garlic powder, or chimichurri can also be used.

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

No, it's recommended to leave the fat cap on while cooking to preserve juiciness and add extra flavor.

Picanha is best served medium-rare to medium so it remains juicy and tender.

Yes, you can roast picanha in the oven at a high temperature until the fat cap is golden, then finish at a lower heat until your preferred doneness is reached.

Wrap leftover picanha in foil or place in an airtight container, then refrigerate for up to 3 days.

Thaw frozen picanha in the refrigerator overnight for safe and even thawing.

Plan on 8-10 ounces (225-285 grams) of picanha per person.

Cook it over high heat, avoid overcooking, and let it rest before slicing to retain juices.

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