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 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 sirloin near the back legs, an area that is exposed to more of the dry aging than other cuts. It is often neglected by lazy butchers, who leave it connected to the top sirloin. Our butcher's go above and beyond to cut along the natural seams to create this unique steak. It's a hard-working muscle that develops great flavor, but make sure not to cook it past medium-rare.
This cut is great for grilling and feeding a crowd. Make sure you start with a hot grill. Place the 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°F. 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.
Not just a piece of meat
Great flavor starts in the field. At Porter Road, we partner with farmers who raise their animals on pasture, for a difference you can taste.Learn more about our process