Picanha, also known as the sirloin cap, is the cut of choice in Brazil and a favorite at your local churrascaria (think big hunk of meat with a sword poked through it). This cut is incredible for the grill and a great option for feeding a crowd. Roast this bad boy off, slice it up, cover it with chimichurri. Our two-week minimum dry-aging period ensures that this picanha will be the most flavorful and tender you've ever tasted.
The picanha is an incredible cut of meat from the back end of the beef. It sits on top of the round near the back legs and is often neglected by lazy butchers. This hard working muscle develops great flavor, but you want to make sure not to cook it too much.
This cut is great for grilling and feeding a crowd. Make sure you start with a hot grill. Place to roast fat side down until a nice char begins to form. Rotate as needed until you have a nice crust and the internal temperature hits 130 degrees. Remove from the grill and let it rest at least 15 minutes to let the juices redistribute. As with all cuts of beef, make sure you slice against the grain. If the picanha is overcooked or sliced incorrectly, it can become chewy.