Price range: ₱2,340.00 through ₱4,560.00
+ Applicable Delivery ChargesPremium Angus BeefPicanha is a cut of beef first made popular in Brazil, and later adopted in Portugal. In the United States, the cut is little known and often named top sirloin cap, rump cover, rump cap, or culotte (French).
In Brazil, the most prized cut of meat tends to be the Picanha. There the traditional preparation is to skewer the meat and cook it over a charcoal grill, with a minimal seasoning consisting of sea salt. The fat is retained until the steak has been cooked. In the United States, however, the fat tends to be removed before preparation, unless requested otherwise by the customer.
About the Brand
A Reputation of Excellence
Tey’s Certified Angus has established a reputation for excellence by combining the superior eating quality of the Angus breed and the science of the Meat Standards Australia (MSA) grading system, to deliver a superior Angus beef product.
The integrity of our Angus brand is maintained through our rigorous Teys Certified Angus certification process.
Where this cut comes from
SIRLOIN PRIMAL
The Sirloin is home to popular fabricated cuts but is first separated into the Top Sirloin Butt and Bottom Sirloin Butt. In the Top Sirlon you’ll find steaks great for grilling, while the Bottom Sirloin provides cuts like Tri-Tip and Sirloin Bavette, which are good for roasting or grilling.
Cooking Methods
Oven Roasting
Grilling
Indirect Grilling
Sous Vide
Smoking
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