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Picanha is a popular cut of beef in Brazilian cuisine, known for its rich flavor and juicy texture.

Store raw picanha in the coldest part of your refrigerator, ideally at or below 40°F, and use within 3-5 days. For longer storage, freeze it.

Yes, you can freeze both raw and cooked picanha. Wrap it well to prevent freezer burn and use within 2-3 months for best quality.

Traditionally, picanha is seasoned with coarse salt, but you can also add black pepper, garlic, or your favorite steak rub.

Yes, you can roast picanha in the oven by placing it fat-side up on a rack and cooking at high heat until desired doneness.

Yes, picanha cooks beautifully using sous vide. Set your bath to 130°F for medium-rare and finish by searing on a hot grill or pan.

Use a meat thermometer to check the internal temperature; medium-rare is best at 130-135°F. The meat should be juicy, and the fat rendered.

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

Picanha is best grilled or roasted with the fat cap on, seasoned simply with salt, and sliced against the grain after cooking.

Cooked picanha can be stored in an airtight container in the refrigerator for up to 3-4 days.

Thaw frozen picanha in the refrigerator overnight or use the defrost setting on your microwave if you need it quickly.

Slice picanha into thick steaks or skewers, making sure to cut with the grain before cooking and against the grain after cooking for tenderness.

For medium-rare, cook picanha to an internal temperature of 130-135°F, then let it rest before slicing.

Serve picanha sliced thin, ideally with traditional sides like farofa, rice, or chimichurri.

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

No, it's recommended to leave the fat cap on during cooking for maximum flavor and juiciness, then trim after cooking if desired.