Pichana Steak
Regular price
$10.00
Unit price
$20.00
per
lb
- Description
- Temperature Guide
- Delivery
This is hands-down the most popular beef in Brazil. Picanha (pronounced pee-KAHN-yah) is known states-side as Top Sirloin Cap, Fat On, and the fat is what makes all the difference.
This cut packs a lot of flavor. While Picanha is best cooked in open flames (charcoal or wood), it can also be cooked on the stove or in the oven.
- All sizes are approximate averages and may vary
- One steak per package
- USDA inspected for quality and safety
- Aged for a minimum of 14 days
- No added flavors or ingredients 100% pure meat
- Thickness varies by steak diameter
- Boneless
- Raised and processed in Oklahoma
- Hand-cut by skilled Local Oklahomans
Beef Temperature
- VERY RARE: 115°-120°F (46°-49°C)
- RARE: 120°-130°F (49°-54°C)
- MEDIUM RARE: 130°-140°F (54°-60°C)
- MEDIUM: 140°-150°F (60°-66°C)
- MEDIUM WELL: 150°-155°F (66°-68°C)
- WELL: 155°-160°F (68°-71°C)
- WELL DONE: >160°F (>71°C)
All of our products are delivered frozen.
Once received, beef should be kept frozen and consumed within 6 months for an optimal quality experience.
Once thawed, it should be eaten within 3-5 days (Per USDA recommendations).