Member's Mark USDA Choice Angus Beef Boneless Picanha, priced per pound

As a classically trained chef who has spent decades sourcing and preparing premium cuts of beef, I can confidently say that Sam's Club has delivered something truly exceptional with their USDA Choice Angus Beef Boneless Picanha. This is the kind of cut that would make my Brazilian colleagues nod in approval—and trust me, they don't nod easily when it comes to picanha. The Cut That Deserves More Recognition For those unfamiliar, picanha (pronounced pee-KAHN-yah) is Brazil's most prized cut, taken from the top of the sirloin cap. What makes it extraordinary is the thick fat cap that crowns this triangular muscle—a natural basting mechanism that renders slowly during cooking, infusing the meat with incomparable richness and flavor. In South America, this is the star of every churrascaria. In the United States, it's criminally underappreciated. Until now. Why Sam's Club Gets It Right Quality That Rivals Specialty Butchers The USDA Choice grade ensures excellent marbling throughout the meat, which translates to tenderness and flavor. While purists might argue for Prime, I've found that Choice picanha often delivers superior results—the fat cap does most of the heavy lifting, and the leaner muscle benefits from the grade's balance. Sam's has sourced Angus beef specifically, which adds that signature buttery texture and robust beef flavor that makes this breed the gold standard. Value That's Simply Unbeatable Here's where I need to emphasize this point: at specialty butcher shops in major cities, picanha commands $18-25 per pound. At high-end steakhouses, a prepared picanha steak runs $60-80. Sam's Club typically offers this cut at $8-12 per pound. Read that again. You're getting restaurant-quality beef at a fraction of the cost. As someone who manages food costs for a living, this is the kind of value that makes financial sense without sacrificing an ounce of quality. Consistent, Reliable Sourcing Over the past year, I've purchased Sam's picanha at least a dozen times for family gatherings and small private events. The consistency has been remarkable—uniform sizing, proper trimming, and that gorgeous fat cap intact every single time. This reliability matters immensely when you're planning a meal. How I Prepare It (The Method That Never Fails) Let me share the technique that has earned me countless compliments: Remove from refrigeration 45 minutes before cooking. Room temperature meat cooks evenly. Score the fat cap in a crosshatch pattern, about 1/4 inch deep. This allows rendering and creates those beautiful crispy bits. Season generously with coarse salt. That's it. Maybe black pepper if you're feeling adventurous, but this cut needs nothing else. The beef speaks for itself. Sear fat-side down first over high heat (I prefer cast iron or a screaming hot grill). Let that fat render and crisp—about 4-5 minutes. Flip and finish to medium-rare (130-135°F internal). Another 6-8 minutes depending on thickness. Rest for 10 minutes. Non-negotiable.