Our 100% Grass Fed & Grass Finished Beef and Lamb were just fully restocked!

Our favorite cooking fats are back - Kettle Rendered Pastured Pork Lard and 100% Grass Fed Beef Tallow are both restocked!

Heavy Cream from 100% grass fed A2/A2 cows is here! 🥛

🥛 NEW! Now offering Raw Milk from pasture raised goats, in addition to our very popular 100% Grass Fed A2/A2 Raw Cow Milk!
Picanha Steak

Picanha Steak

The favorite steak of South America
$19.99/lb. Avg. 10.4 oz.
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The absolute favorite steak throughout Brazil and Argentina, the Picanha is quickly becoming known in the U.S. for it’s tenderness and amazing beef flavor.  The traditional way of preparing this cut is to dry brine for at least 24 hours (generously coat each side of the steak with coarse salt, then allow it to sit overnight in the fridge on a rack over a pan) and then cook using the reverse sear method (cook over indirect heat before finishing over high heat for a quick sear - this can be accomplished using a grill or the oven/stovetop).  For more information about dry brining or reverse searing, check out these links:

Dry Brining Method

Reverse Sear Cooking Method