Very tender with fine marbling and a thick fat cap - everything about this steak is delicious! Sear it fat side down in the pan to get a good caramelization and add some fat to the pan, then cook on both sides until your desired temperature.
Our pasture-raised picanha steaks are richly flavorful, tender cuts prized for their signature fat cap and bold, beefy character. From our slowly raised cattle that live on open pasture, this beef is produced using regenerative farming practices that support soil health, biodiversity, and responsible animal stewardship.
100% grass-fed and grass-finished — never grain, corn, or soy — picanha delivers clean, robust flavor with natural marbling that creates juicy, satisfying results. A favorite in Brazilian-style grilling, this cut shines with simple seasoning and high-heat cooking.
Simple Cooking Method:
Season generously with coarse salt and grill or sear fat-side down first to render and crisp. Cook over high heat for 3–5 minutes per side depending on thickness and desired doneness. Rest before slicing against the grain for maximum tenderness.
Ethically raised, slowly grown beef designed for bold flavor, traditional cooking, and unforgettable steak experiences
A 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: