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Bison Picanha Cut
Bison Picanha Cut
Bison Picanha Cut

Bison Picanha Cut

Local Sask Bison- Picanha


Approx. Weight: 1.45 lbs (23.2 oz)
Est. Delivery Time:
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In Stock
Ingredients: 100% Sask Raised Bison
Want to explore a whole new world of meaty wonders? Picanha is your passport ya'll! The Picanha cut is from the top of the rump. You may have heard of it referred to as a rump cover, sirloin cap or a culotte steak. This triangular cut is surrounded by a thick layer of fat. Since it is not from an overused muscle, this cut remains amazingly tender and juicy, which results in fantastic flavour when cooked up. Bison's flavour is typically described as a rich version of beef with a slight hint of sweetness. It isn't gamey and has a deeper red colour and a bit coarser grain than beef.

We keep the beautiful fat cap on. Keep in mind, trimming is optional and it's highly recommended not to remove the fat cap before cooking (you can eat around it or remove it after). Get ready for a truly next-level dining experience! As for the best way to cook Picanha, it's a perfect cut for the grill. It can be prepared in several ways — as steaks, on skewers, even as delicious bites of meat bliss. No grill? No prob! You can still prepare a fantastic Picanha with a skillet and your oven.

Grilling: For the perfect medium-rare Picanha steak, grill for 9-12 minutes for a 1-inch steak & 12-14 minutes for a 1½ inch steak, turning about 1 minute before the halfway point. Your meat thermometer should read 130°F. Rest for 5 mins. Slice against the grain. Go a few minutes more if you prefer medium.

Stovetop/Oven: Heat a heavy, oven-proof skillet or cast-iron skillet over medium heat until hot, for about 5 mins. Add tbs of oil to skillet then carefully add the Picanha, fat side down. The fat will begin to render out, and its surface will get crispy. As the melted fat accumulates, carefully spoon it out of the skillet and into a heat-proof bowl and reserve; this will reduce splattering! Continue rendering the fat until the surface is golden brown and crispy. Spoon some of the reserved fat over the Picanha, then turn so the fat-cap is right-side up. Move the skillet into your pre-heated oven. Rest your Picanha in the oven for 10 minutes before serving, covering lightly with foil. The temp of the meat will rise as much as 10°F. Slice against the grain.