3 - 4 lbs
Whole muscle with thick fat cap remaining.
Picanha is Brazil’s most prized cut for its rich flavor, tender texture, and signature fat cap that bastes the meat as it cooks. Slow roasted or grilled hot, it delivers juicy, beefy bites with minimal seasoning—celebrated for its simplicity, succulence, and central role in Brazilian barbecue culture.
"That was the best (steak/burger/roast) I have ever eaten". It is a quote we hear several times every week. Most people are used to grass-fed beef that should be more appropriately called "grass-STARVED" beef. The general understanding is that you just turn some cattle out to a pasture and let them do the rest. That's fine if the aim is to produce a mediocre product.
What we do here is blend the art and science of grazing management to produce a well-marbled piece of grass-GORGED beef that is second to none. Words can describe certain things, but watch this short video to better understand how we create the gold standard in purely grass-fed beef. What you see represents leading-edge planned grazing management combined with a deep understanding of ruminant physiology.
