Picanha Steak Pasture-Raised • Brazil's Most Prized Cut

Our Picanha is one of the most celebrated cuts in South American steakhouse tradition — and one of the best kept secrets in American butcher cases. Cut from the top of the rump cap, this steak is defined by its thick fat cap, which renders beautifully during cooking and bastes the meat from the outside in, delivering a rich, buttery flavor that is unlike anything else on the menu.

Tender, juicy, and intensely beefy, the Picanha is a revelation for anyone who hasn't tried it — and an obsession for everyone who has.

Why You'll Love It

The Fat Cap is Everything The signature thick fat cap renders during cooking and self-bastes the meat for extraordinary flavor.

Naturally Tender Cut from a low-activity muscle that stays tender without heavy marbling.

Versatile Cooking Equally at home on a churrasco skewer, a hot grill, or a cast iron pan.

Pasture-Raised Quality Responsibly raised cattle delivering superior flavor from the ground up.

Best Uses

• Skewered and cooked churrasco style over open flame
• Grilled whole then sliced against the grain
• Reverse seared and finished hot for a perfect crust
• Sliced thin and served over rice Brazilian steakhouse style