Sirloin Culotte/Picanha Steak
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Description : Cut from the top sirloin (1 of 3 cuts from the top sirloin); when thick-cut as Picana, this is a classic Brazilian spit-roasting cut. When thinner cut, resembles a small NY Strip.
Cooking Instructions : Hot & Fast - Grill, sear, pan fry until desired doneness -- render the fat cap when cooking for added flavor
All of our beef comes directly from two small family farms in Upstate New York. Our farmers raise primarily Angus and Herford cattle on pasture, and then add certified organic grains raised on the farm to improve the quality of the meat. Each week the whole animals are brought to our Chelsea Market store for butchering. We aim for as close to zero waste as possible with all of our animals. All of our pastrami, roast beef, burgers and salami are made in-house by our chef, Fred Maurer, and his team using the same high-quality locally-raised beef.