This fat-capped sirloin cut is a grilling favorite — richly marbled, tender, and packed with flavor. Our picanha is grass-finished and regeneratively raised in Arizona, with no grain, antibiotics, or hormones. Grill, roast, or slice churrasco-style.
Picanha is cut from the top of the rump, just above the sirloin, and is prized for its rich beef flavor and signature fat cap. This triangular cut is a staple in Brazilian churrasco and delivers a tender, juicy experience when grilled, roasted, or sliced thin after searing. Raised regeneratively and grass-finished on Arizona pasture, our picanha offers standout flavor with clean sourcing you can trust.
Also Known As: Coulotte, Sirloin Cap, Rump Cap
Whether you're slicing it Brazilian-style over the grill or giving it a hard sear and slow finish, this cut brings serious flavor and the integrity of real pasture-raised beef.