Picanha - 1 - 1.5 Lb.

Picanha is called Sirloin Cap or Rump Cap in the USA. Most US butchers actually break picanha down into to other cuts like rump, round & loin. They sacrifice the highly prized fat cap in the process. Therefore, picanha can be hard to find in the USA. The taste of picanha is that of sirloin. Tender and juicy with a lot of flavor. It holds very little fat inside the meat therefore you must cook it perfectly in order to not make it tough. The Picanha cut does best with a simple seasoning blend of coarse sea salt and cracked black pepper.

Our cows are sourced from our family’s birth to finish beef operation. We use regenerative and sustainable agriculture practices in the management of the animals. We strive to produce beef the way it was meant to be consumed. Free of Pharmaceuticals, Free of GMOs, Free of Grains, Just grass and a alfalfa pellets..

Cooking Method:

Grill, Skewered over the fire, Oven