The Picanha, or Top Sirloin Cap, is ideal for grilling. Its thick fat cap gradually melts during cooking, infusing the meat with rich flavor. Each cut weighs about 3 pounds and comes vacuum sealed for freshness. To cook a USDA Choice Angus Beef Picanha expertly, start by scoring the thick fat cap in a crosshatch pattern without cutting into the meat. Season generously with coarse salt and let it rest at room temperature. Preheat your grill to high heat. Place the Picanha fat-side down first to render the fat and develop a crispy crust, cooking for about 5-7 minutes. Flip and sear the meat side for another 5-7 minutes. Then move the Picanha to indirect heat, cover, and cook until the internal temperature reaches your desired doneness—typically 130°F for medium-rare. Let it rest before slicing against the grain for maximum tenderness and flavor.
