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

<summary>
<ul>
<li>Premium Angus: Features carefully selected USDA Choice Angus beef, aged for optimal tenderness, delivering a rich, buttery flavor and velvety texture.</li>
<li>Brazilian Cut: This boneless Picanha, known as top sirloin cap, is a popular cut in Brazil and Latin America, prized for its tender meat and rich flavor.</li>
<li>Ideal Marbling: Boasts a generous portion size with well-marbled fat content, perfect for grilling, as the fat bastes the meat, enhancing its natural taste.</li>
<li>Cooking Versatility: Excellent for grilling as steaks, skewering for Brazilian BBQ, slow roasting in the oven, or smoking for a uniquely flavorful meal.</li>
<li>Storage Ready: Comes boneless and packaged on a tray, making it freezer ready for convenient storage and future culinary uses.</li>
<li>High Protein: Offers 22g of protein per serving, providing a substantial nutritional contribution to any meal.</li>
</ul>
</summary>

This tender and juicy Member's Mark USDA Choice Angus Beef Boneless Picanha, priced per pound is carefully selected USDA Choice Angus beef, ensuring a rich, buttery flavor and a tender, velvety texture that's perfect for grilling. With its generous portion size and well-marbled fat content, this cut is sure to impress your guests and satisfy your appetite. Picanha, also known as top sirloin cap, is a cut of beef that is popular in Brazil and other Latin American countries. The picanha is typically cooked over an open fire in traditional Brazilian rodizio barbecue style. Picanha is prized for its tenderness and rich flavor. It is often skewered and cooked slowly over a grill, allowing the fat to baste the meat and enhance its natural flavor. It's a favorite cut for barbecue enthusiasts and meat lovers. <h2>Meal Idea</h2> <h3>Picanha Kabobs</h3> Ingredients <ul> <li>2 lbs. Picanha</li> <li>Coarse salt (to taste)</li> <li>2 bell peppers (any color, cut into 1-inch pieces)</li> <li>1 large red onion (cut into 1-inch pieces)</li> <li>Wooden or metal skewers</li> </ul> Instructions 1. Preheat your grill to high heat. 2. Cut the Picanha into 1-inch cubes. 3. Sprinkle the Picanha cubes generously with the coarse salt. 4. If you're using wooden skewers, soak them in water for at least 30 minutes before grilling to prevent them from burning. 5. Thread the Picanha cubes onto the skewers, alternating with pieces of bell pepper and onion. 6. Place the skewers on the grill and cook for about 3-4 minutes on each side, or until the Picanha cubes are cooked to your desired level of doneness. 7. Remove the skewers from the grill and let them rest for a few minutes before serving. Enjoy your Picanha Kabobs! Remember, you can always add other vegetables or even pieces of fruit like pineapple to your skewers if you like.

<ul> <li>USDA Choice Angus beef aged for optimal tenderness</li> <li>Packaged on a tray</li> <li>Freezer ready</li> <li>Grill as steaks, skewer and roast for a Brazillian style BBQ, slow roast in the oven for a tender dish, or smoke it for a unique, flavor-rich meal</li> <li>22g protein per serving</li> </ul>

Specifications

title_shipToHome_not_available

<ul>
<li>USDA Choice Angus beef aged for optimal tenderness</li>
<li>Packaged on a tray</li>
<li>Freezer ready</li>
<li>Grill as steaks, skewer and roast for a Brazillian style BBQ, slow roast in the oven for a tender dish, or smoke it for a unique, flavor-rich meal</li>
<li>22g protein per serving</li>
</ul>

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.

"Sam's Picanha: A Chef's Hidden Gem"

very well cut and the fat is left in all the right places

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

Smart summary

Member's Mark Australian Boneless Leg of Lamb, priced per pound