Our pasture-raised whole picanha is a premium, richly flavorful cut prized for its signature fat cap, exceptional tenderness, 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 — whole picanha delivers clean, robust flavor with natural marbling that creates juicy, satisfying results. Perfect for Brazilian-style grilling, roasting whole, or slicing into individual steaks, this cut shines with simple seasoning and high-heat cooking.
Simple Cooking Method:
Season generously with coarse salt and roast or grill fat-side up to allow the fat cap to render and baste the meat naturally. Cook to an internal temperature of 130–135°F for medium-rare, rest well, then slice against the grain for maximum tenderness.
Ethically raised, slowly grown beef designed for traditional cooking, bold flavor, and unforgettable steakhouse-quality meals at home.
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: