Picanha Steak

Picanha Steak — The Star of the Churrasco.

In Brazil, the picanha is the cut the whole barbecue revolves around. It's the top sirloin cap, and its defining feature is that thick, creamy fat cap on top — leave it on, cook the steak fat-side up, and it bastes the meat continuously, keeping it rich and juicy the whole way through.

Ours is grain-finished Angus from our Indiana pastures, and that fat cap renders into pure flavor over the fire. It's lean underneath and bold up top — a combination that's hard to beat.

The classic move is to score the fat, salt it generously, and grill it hot, fat-side up, then finish over direct heat to crisp the cap. Rest, then slice against the grain into thick strips. Skewer it churrasco-style or cook it whole — either way, this is a showpiece.

Intentionally raised. For those who believe in better.