About This Product
Our Canadian Prime Picanha comes from the small share of Canadian cattle that grade Prime, the top tier above AAA. Cut from the top sirloin cap, it carries the signature fat cap that bastes the meat as it cooks, with more marbling running through it than the AAA version. Perfect for grilling whole, slicing into steaks, or skewering churrasco-style.
How to Cook It
Pan-Seared (Recommended)
- Remove from the fridge 30–40 minutes before cooking and pat dry.
- Score the fat cap lightly in a crosshatch pattern.
- Season generously with salt just before cooking.
- Heat a heavy skillet over high heat; place fat-side down first to render the cap, 3–4 minutes.
- Flip and sear the other side 2–3 minutes, then reduce heat and cook to your target temperature.
- Rest 5–7 minutes tented with foil, then slice against the grain.
Grilling
- Preheat grill to high.
- Sear fat-side down first over direct heat to render, 3–4 minutes, then flip and sear 2–3 minutes.
- Move to indirect heat and finish cooking to your target temperature.
- Rest 5–7 minutes before slicing against the grain.
Doneness & Internal Temperature
| Doneness | Internal Temp | Description |
|---|---|---|
| Rare | 46–49°C / 115–120°F | Very red, cool center |
| Medium Rare | 49–52°C / 120–125°F | Red, warm center |
| Medium | 54–57°C / 130–135°F | Pink center |
| Medium Well | 60–63°C / 140–145°F | Slightly pink center |
| Well Done | 66–68°C / 150–155°F | Cooked throughout |
Use a digital meat thermometer, and pull the meat a few degrees before your target — it will continue to rise while resting. Note: Rare, Medium Rare, and Medium all fall below Health Canada's minimum recommended internal temperature of 63°C/145°F for whole cuts of beef and lamb; cook to at least Medium Well if you prefer to meet that guideline.
Chef's Tip
Rendering the fat cap first, before searing the meat side, is what makes picanha picanha — don't skip it, and don't rush it.
A guide from HQ Meats.
