1-inch USDA Choice Angus Picanha – Sirloin Cap Steaks

It’s the queen of steaks y’all

Why is picanha called “the queen of steaks?” you may be wondering…

It’s because picanha, aka sirloin cap steak, is the most marbled and most tender part of the sirloin. So it packs all the flavor of sirloin without any of the chewiness.

It’s the steak that made the Brazilian Steakhouse famous

We had them cut an inch thick (average 8 oz/ea), with the grain so that the final bite finishes against the grain, making the muscle fibers shorter and making the steak world-rockin’. (’cause that’s the best way to do it.)

They’re about an inch thick to make it easy to get a nice caramelized crust on the outside and keep the center all juicy and moist.

The thin layer of fat along the edge of the steak will get all crispy and wonderful when you grill it, and drip down, marinading the steak in its own juicy goodness as it sizzles on the grill.

What’s that delicious smell?

It’s just your killer friggin’ barbecue (or at least it could be!)

Everyone will be super jealous of your cookout

All your neighbors knockin’ on your door, “when’s dinner?” (You should probably get extras for your friends!)

Grocery stores don’t have ’em, but we have your back

Obviously you should get some and have us deliver ’em to you. (You already know that.)

Just know you’ll be hooked. (But you already know that too, though.)

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BIG DISCOUNT ON WHOLE CASE QUANITTY