Picanha Steak
- Tender and juicy cut with a distinctive fat cap for extra flavor
- Ideal for grilling or roasting to develop a crispy, flavorful crust
- Perfect for Brazilian-style churrasco, steak dinners, or sliced for sandwiches
Picanha Steak – Brazilian Flavor, Farm-Raised Quality
Our Picanha steak, also known as the top sirloin cap, is a prized cut known for its rich flavor, tender texture, and signature fat cap that locks in juiciness during cooking. Sourced from our pasture-raised Angus cattle at Clark Farmhouse in Gainesville, GA, this cut is a favorite in Brazilian-style cooking and an exciting addition to any steak lover’s table.
Cooking Suggestions:
Traditionally grilled whole and sliced into thick steaks, Picanha is best cooked over high heat to render the fat cap and create a delicious crust. It can also be roasted or skewered and grilled churrasco-style. Cook to medium-rare or medium, then slice thinly against the grain for maximum tenderness.
Meal Ideas:
Perfect for backyard grilling, family gatherings, or steak nights with a twist. Serve it with chimichurri sauce, roasted vegetables, or rice and beans for a full-flavored, satisfying meal. Its bold taste and juicy bite also make it ideal for sandwiches or tacos.
Enjoy a taste of tradition with our pasture-raised Picanha steak — bold, buttery, and unforgettable.