Whole Picanha

Whole Picanha

Whole Picanha gives you this exceptional cut whole and uncut, with its signature fat cap intact. It's a beautiful centerpiece for the grill or dinner table and gives you the flexibility to cook it whole or portion it into individual Picanha Steaks yourself.

Long prized in Brazil and Argentina, Picanha combines tender, flavorful Beef with a generous layer of fat along one side. As that fat renders during cooking, it bastes the Beef and helps develop the deeply browned exterior that makes Picanha so distinctive.

Keep the Fat Cap

Don't be tempted to trim away the fat cap — it's one of the defining features of Picanha. When cooking the cut whole, lightly score the fat without cutting deeply into the meat and give it plenty of time to render and brown.

You can also cut the whole Picanha into individual steaks, leaving a portion of the fat cap attached to each one. Either way, simple seasoning is all this cut really needs.

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 Whole Picanha

Whole Picanha can be grilled, roasted or reverse-seared. For an especially good result, cook it gently until it's approaching your preferred internal temperature, then finish over high heat to deeply brown the exterior and render the fat cap.

Allow the Beef to rest before carving, then slice across the grain. For traditional Brazilian-style preparation, you can also portion the Picanha into thick steaks and cook them over a hot grill.