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

<summary>
<ul>
<li>Premium Selection: Features USDA Choice Angus beef, carefully selected for its rich, buttery flavor and tender, velvety texture, perfect for grilling.</li>
<li>Traditional Cut: Also known as top sirloin cap, Picanha is a popular cut of beef in Brazil and other Latin American countries.</li>
<li>Optimal Tenderness: This USDA Choice Angus beef is aged for optimal tenderness, enhancing its prized rich flavor and texture.</li>
<li>Convenient Packaging: Includes two boneless Picanha cuts in a vacuum pack, prepared to be freezer ready for future use.</li>
<li>Versatile Cooking: Suitable for grilling as steaks, skewering for Brazilian style BBQ, slow roasting in an oven, or smoking for diverse meals.</li>
<li>Nutritional Content: Each serving of this Picanha provides a notable 22 grams of protein.</li>
</ul>
</summary>

This tender and juicy Member's Mark USDA Choice Angus Beef Boneless Picanha, Vacuum Pack, 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>2 boneless Picanha in a vacuum pack</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>2 boneless Picanha in a vacuum pack</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>

Cut into two huge pieces. Trimmed one a bit, cut into steaks, dry bined with salt and pepper for 24 hour. As good as the Brazilian Steakhouse.

Perfect for Picanha

This cut is by far the best bang for your buck with beef. I prefer this cut at less than half the cost of ribeyes. Very tasty and flavorful!

Picanha!!!!

Good Product

Awesome steak. Husband cooked it on low temp on Traeger for little over an hour (fat side down) then seared it. Cut thin against the grain.  Absolutely the best.

Great cut of meat. As delicious as ribeye for a fraction of the price. It’s like a chuck eye in that it’s rare to see it but when you do you should snatch it up If you happen to come across it.

Love picanha

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"

I picked up this cut just a few weeks ago and, without much know‑how, sliced it into several 1.5‑inch steaks. After a quick marinade, half went to the freezer, while the rest hit the grill. To my surprise, they turned out fantastic—tender, flavorful, and easily one of the best first‑time results I've had. Honestly, this cut may have just claimed the top spot over ribeyes for me, especially when you factor in the cost.

Why This Cut Just Beat Ribeye for Me

Awesome

I ordered aluminum foil 2 pack but when I received it, one of the packs was completely empty. However, the box was sealed perfectly. This was a packing issue at the warehouse, not an instore purchase problem. 
I did an online chat and was refunded for the purchase so the CS rep made it right.

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

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