Picanha Steak

Picanha is one of our favorite cuts of Beef — exceptionally tender, deeply flavorful and finished with a distinctive fat cap that becomes beautifully browned and delicious when cooked properly.

Long prized in Brazil and Argentina, Picanha has become increasingly popular here for good reason. The steak itself is tender with fine marbling, while the generous layer of fat along one side adds richness and helps create an incredible crust when grilled or seared.

Don't Trim That Fat Cap

The fat cap is one of the defining features of Picanha and a big part of what makes this cut special. Rather than trimming it away, cook the steak fat-side down first so the fat begins to render and the exterior develops a deep golden-brown crust.

That rendered fat adds tremendous flavor as the steak cooks. Simple seasoning is all it really needs — coarse salt is the traditional choice and lets the character of the Beef shine.

100% Grass-Fed & Grass-Finished

Our Beef comes from cattle raised slowly on pasture for more than 36 months, often up to 42 months. They're 100% grass-fed and grass-finished — never grain-fed — and graze the diverse forage growing across our zero-spray pastures.

We raise our cattle without antibiotics, hormones or vaccines. Our Beef is dry-aged, expertly butchered locally, vacuum sealed and flash frozen while very fresh.

Cooking Picanha Steak

Picanha is excellent grilled, pan-seared or reverse-seared. Start fat-side down to render and brown the fat cap, then cook the steak to your preferred doneness. Allow it to rest before serving and slice across the grain.

For an especially good result, dry brine the steak ahead of time and use a reverse sear, finishing over very high heat to develop a deeply browned exterior.