Whole Angus Picanha

The cut that made the Brazilian Steakhouses famous

Sourced from naturally raised Black Angus cattle, this buttery cut comes from the most tender part of the sirloin, the sirloin cap. The incredibly flavorful cap is removed from the whole top sirloin butt, with a thin layer of fat left on, and is great for grilling. It can be grilled whole, or cut into individual steaks prior to grilling (get picanha steaks here).

In Brazil, picanha is referred to as the “queen of steaks.” And it’s no wonder, since this cut provides an amazing combination of flavor and tenderness.

Use indirect heat to cook to an internal temperature of 135 degrees Fahrenheit, then sear the outside for a delicious crust. Rest for 20 minutes, then slice thinly across the grain for delectably tender, juicy servings.

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