Picanha Steak

A favorite in Brazilian steakhouses and backyard grills alike, the Picanha Steak is cut from the top sirloin cap, a triangular muscle located on the rump portion of the sirloin primal. What makes this cut truly stand out is its generous fat cap — left intact to naturally baste the meat as it cooks, locking in moisture and enhancing its rich Angus flavor.

Tender, juicy, and deeply savory, the Picanha is often skewered and grilled over open flame in traditional churrasco style, but it also performs beautifully on a home grill or seared in cast iron. Cooked whole or sliced into steaks, it offers a satisfying bite with bold, beefy character and a crisp, flavorful fat layer that steak lovers crave.

Sought after for its balance of tenderness and taste, this is a cut that elevates any cookout and brings a taste of South American tradition to your table.

Distinctive, juicy, and full of flair — the Picanha is an unforgettable eating experience.