Texas Grassfed Beef Picanha

Our grassfed beef picanha delivers exceptional quality from cattle raised the right way on Texas pastures. This cut comes from animals that spent their entire lives grazing on open land, eating a grass and forage diet, without antibiotics, hormones and with no grain finishing, ever. Brazil's favorite cut with its signature fat cap—the way beef used to taste before industrial agriculture changed everything.

Why Our Beef Is Different

Our cattle eat a grass and forage diet their entire lives, spending every day on open pasture—no feedlots, no grain finishing, no confinement. They receive no antibiotics or growth hormones, ever. All our animals are born and raised in the USA, and specifically, our beef is born in Texas, raised in Texas, and processed in Texas. We partner with a collective of regenerative ranchers who are committed to restoring the land while raising exceptional beef. By grazing cattle the way nature intended, we're healing soil, sequestering carbon, and producing beef that's better for you and the planet. Every order ships frozen for freshness, vacuum-sealed and delivered directly to your door.

About This Cut

Picanha is the sirloin cap with its signature fat cap intact—the star of Brazilian churrasco. Also known as coulotte roast. The fat cap bastes the meat during cooking for incredible flavor. Grass-fed beef from pasture-raised cattle develops a cleaner, more robust flavor profile compared to grain-finished alternatives—you're tasting beef the way it was meant to be, before feedlots became the norm.

How to Prepare

For best results, roast whole or slice into steaks with fat cap attached. For churrasco-style, fold slices into C-shapes and skewer through the fat. Grill fat-side down first. Grass-fed beef runs leaner than conventional beef and cooks approximately 30% faster. Keep the fat cap on—it's essential. Season simply with coarse salt.

Recipes Using This Cut

Put it to work in your kitchen:

• How to Cook Grass-Fed Beef: Complete Guide