Petty’s Ad For 6/18/26-6/24/26

Happy Father’s Day To All Of Our Amazing Dads Out There!!!

Come Celebrate Them With Us. We Have Great Roasts, Steaks, Homemade Burgers & Sausages & Delicious Fish.  Great Heat & Eat Meals, Fresh Deli Salads, Cheese Dips, Wine, Beer, And Yummy Desserts.  Don’t Forget Breakfast: Farm Fresh Local Eggs, Fresh Sage Breakfast Sausage, Many Varieties Of Bacon & Tom’s Signature Homemade Fresh Biscuits. Mark Your Calendars For A Wine Tasting & Lite Bites Sampling Event “Summer Sips” Saturday 7/18/26 From 12-4pm.  

Specials From The Meat Dept
Picanha $15.99 lb.
Jerk Chicken Skewers $6.99 lb.
Chop House Steak Burger $8.99 lb.
BBQ Pulled Pork $6.99 lb.
Shepherd’s Pie $8.99 lb.

Specials From The Deli
Sriracha Potato Salad $9.49 lb.
Italian Pasta Salad $7.49 lb.
Potato Knishes $2.79 Each
Boar’s Head Cajun Turkey $13.19 lb.
Boar’s Head Pepperoni $8.79 lb.

Lunch Special
Cheese Steak Supreme:  Delicious Steak & Provolone Cheese Grilled With Mushrooms, Peppers And Onions On A Sub Roll.  Comes With Chips & A Pickle.

Cheese Department
The Wild Boar By Deer Creek Cheese Company. This Is A Delicious Handcrafted Wisconsin Monterey Jack Cheese Marbled With Black Truffles.  This Cheese Won The Gold Medal Award At The International Dairy Competition!! It’s Delicious & Looks Great Cubed Or Melted Over A Burger, Fries, Potatoes, Steak, Chicken, Or Veggies.   Come Try A Free Sample Today!

Wine Dept
Wine Tasting This Saturday June 20th From 1-4 PM

Voted #1 Best Place To Buy Meat In Florida Thanks To Our Wonderful Loyal Customers. We Love You All !!!

Picanha Recipe

Picanha (Sirloin Cap Or Culotte) Is Prized For Its Thick, Juicy Fat Cap. For The Best Brazilian Steakhouse Results At Home, Season It Generously With Coarse Salt, Score The Fat In A Crosshatch Pattern, And Roast Or Reverse-Sear It Until Medium-Rare, Then Sear The Fat Cap Until Crispy And Rest Before Slicing.  Serve With Petty’s Homemade Chimichurri On Top Or On The Side!

The Classic Reverse-Sear Method

This Method Guarantees A Perfectly Pink, Juicy Interior From Edge To Edge With An Incredible, Crispy Crust On The Outside. 

Ingredients

• 1 Whole Picanha (Usually 2.5 To 3 Lbs)
• Coarse Sea Salt Or Kosher Salt
• Freshly Cracked Black Pepper 

Instructions

1. Prep The Meat: Using A Sharp Knife, Score The Thick Fat Cap In A Diamond Pattern. Cut Through The Fat But Try Not To Slice Into The Actual Meat. 
2. Season Generously: Rub Coarse Salt Over The Entire Steak, Paying Special Attention To Pressing The Salt Into The Fat Cap.
3. Low & Slow Cook: Preheat Your Oven To 200°F (Or 250°F On A Smoker). Place The Roast On A Wire Rack Over A Baking Sheet And Cook Until The Internal Temperature Reaches 115°F To 120°F (About 60–90 Minutes Depending On The Size Of Your Roast). 
4. Rest: Remove The Meat From The Oven And Let It Rest For 30 Minutes. This Pulls The Temperature Up To A Perfect Medium-Rare (Around 130°F) While Keeping It Incredibly Juicy. 
5. Get The Sear: Heat A Large Cast-Iron Skillet Over High Heat With A Tiny Bit Of Oil. Place The Rested Picanha Fat-Side Down And Sear For 3–4 Minutes Until A Deep, Crispy Golden Crust Forms. Sear The Meat Sides For About 1–2 Minutes Just To Build A Quick Crust. 
6. Slice & Serve: Let It Rest For 5-10 Minutes Before Slicing. Crucially, Slice Against The Grain Into Thin Strips To Ensure Maximum Tenderness. 

Picanha On The Grill (Churrasco Style)

For That Authentic Brazilian Rodizio Experience, You Can Cook It Directly Over Hot Coals. 

1. Slice The Whole Picanha Into 2.5 To 3-Inch Thick Steaks, Cutting With The Grain.
2. Fold The Steaks Into A "C" Shape (Fat Side Out) And Place Them On Long Metal Skewers, Or Just Lay Them Flat On The Grill.
3. Season The Exposed Fat And Meat Generously With Coarse Salt.
4. Grill Over Medium-High Heat (About 350°F), Turning Often, Until The Fat Renders And The Inside Hits 120°F (For Medium-Rare).
5. Baste With Garlic Butter During The Last Few Minutes Of Cooking.
6. Remove From The Grill, Let Rest, Then Carve Thin Slices Right Off The Skewer.