21 Days Dry Aged Picanha Steak
The Picanha steak comes from a Pasture raised Angus Top Sirloin Primal and the whole Picanha (Top Sirloin Cap) is carefully stripped away. Because of its location, the muscle gets a lot of blood supply and does almost no work. This creates a steak that is nicely marbled and very tender. Then the cut gets my dry age touch for 21 days for a nice balance of flavor profile and tenderness. This will have just a light touch of dry age flavor, but will be beefy, sweet, succulent, and tender.
8oz. And 10oz portions
Picanha is a triangular wedge shape muscle which creates more variations in shape and form depending where the steak is cut from. Regardless of shape, all steaks will have the same flavor, aroma, and tenderness.
“WTF is that Picanha?! Intense flavor, clearly aged but no funk, the fat was great, really good!” @bearangel88
“Man the Picanha was the bomb! Super super juicy and delicious!” @chefthiagoquir
“The Picanha was juicy as hell, and so tender, aged 21 days, there was just enough of the dry aged flavor to make it a flavor bomb in every bite!” @20shadesofchristiangold
The Picanha steak comes from a Pasture raised Angus Top Sirloin Primal and the whole Picanha (Top Sirloin Cap) is carefully stripped away. Because of its location, the muscle gets a lot of blood supply and does almost no work. This creates a steak that is nicely marbled and very tender. Then the cut gets my dry age touch for 21 days for a nice balance of flavor profile and tenderness. This will have just a light touch of dry age flavor, but will be beefy, sweet, succulent, and tender.
8oz. And 10oz portions
Picanha is a triangular wedge shape muscle which creates more variations in shape and form depending where the steak is cut from. Regardless of shape, all steaks will have the same flavor, aroma, and tenderness.
“WTF is that Picanha?! Intense flavor, clearly aged but no funk, the fat was great, really good!” @bearangel88
“Man the Picanha was the bomb! Super super juicy and delicious!” @chefthiagoquir
“The Picanha was juicy as hell, and so tender, aged 21 days, there was just enough of the dry aged flavor to make it a flavor bomb in every bite!” @20shadesofchristiangold
The Picanha steak comes from a Pasture raised Angus Top Sirloin Primal and the whole Picanha (Top Sirloin Cap) is carefully stripped away. Because of its location, the muscle gets a lot of blood supply and does almost no work. This creates a steak that is nicely marbled and very tender. Then the cut gets my dry age touch for 21 days for a nice balance of flavor profile and tenderness. This will have just a light touch of dry age flavor, but will be beefy, sweet, succulent, and tender.
8oz. And 10oz portions
Picanha is a triangular wedge shape muscle which creates more variations in shape and form depending where the steak is cut from. Regardless of shape, all steaks will have the same flavor, aroma, and tenderness.
“WTF is that Picanha?! Intense flavor, clearly aged but no funk, the fat was great, really good!” @bearangel88
“Man the Picanha was the bomb! Super super juicy and delicious!” @chefthiagoquir
“The Picanha was juicy as hell, and so tender, aged 21 days, there was just enough of the dry aged flavor to make it a flavor bomb in every bite!” @20shadesofchristiangold