Grass-Finished Picanha

Experience the tenderness and flavor that make the picanha a staple at Brazilian steakhouses. Sometimes called the Coulotte Roast or Top Sirloin Cap in the U.S., this large, flavorful cut is highly sought after. Sourced from the topmost layer of the sirloin, it features a magnificent fat cap that renders beautifully during cooking, ensuring a delicious and juicy result.

With only two available per steer, this is a limited offer. Prepare it as a roast (like a tri-tip) or cut into individual steaks, perfect for grilling and pan-searing. This tender cut will have you hooked.