Picanha Steak

Our Picanha is a true butcher’s secret weapon, prized for its rich flavor and signature fat cap that naturally bastes the meat as it cooks. Sourced from pasture-raised Angus cattle, this cut delivers a perfect balance of tenderness and bold, beefy depth. Whether grilled over open flame or seared and finished in the oven, the fat cap renders down to create a juicy, deeply flavorful steak every time.

Picanha (pronounced pee-KAHN-yah) is one of the most prized cuts of beef in Brazil, and for good reason. It delivers a rare combination: deep beef flavor, natural tenderness, and a thick fat cap that does half the cooking work for you. As it renders, it slowly bastes the meat, creating a rich crust and a juicy, flavorful interior you simply do not get from standard sirloin cuts.

Perfect for high-heat grilling, rotisserie, or cast iron cooking. Our favorite is to lightly score the fat cap, season simply with salt, and start fat-side down to render and crisp. Finish to medium-rare, rest, and slice against the grain for incredibly tender, steakhouse-quality bites.

• Regenerative & sustainable pasture-raised Angus beef

• No antibiotics or added hormones

• Thick, intact fat cap for natural basting and flavor

• Deep, beef-forward flavor with a tender, juicy texture

• Ideal for grilling, skewering, or roasting

• About 2–3 lbs per pack