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Picanha is a cut of beef sometimes described as a top sirloin cap roast in Canada, which is very popular in Brazil. It's also referred to as the rump cover, rump cap, or coulotte.
AAA Canadian Beef
2.5 to 3lb roast with fat cap attached
Fat cap provides a succulent juicy roast
The queen of Brazilian roast & steaks
Aged beef: Aging is a process where beef is hung in a controlled temperature cooler to drain excess water weight, and to let the muscles relax. The longer it hangs the more the muscles relax, the more relaxed the more tender.
Store bought meat is seldom hung more than 10-14 days, a butcher most often ages 21 days, and the best steakhouses always age 35+ days. At PPM all our beef is hung 40+ days to ensure consistent tenderness.