Picanha, also known as the sirloin cap or rump cap, is one of the most beloved cuts in Brazilian steakhouses. With its rich beefy flavor, tender texture, and signature fat cap that naturally bastes the meat as it cooks, Picanha turns an ordinary dinner into something everyone looks forward to.
Our Picanha comes from Raised Wild Texas, where cattle are 100% grass-fed and grass-finished on regenerative pastures. It’s a cut that feels special enough for a celebration, but simple enough to make part of your regular family steak rotation.
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Iconic fat cap: The natural fat cap melts and bastes the meat, keeping every slice juicy and flavorful.
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Rich, tender bite: Cut from the top of the sirloin, Picanha balances tenderness with a satisfying, beefy chew.
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Perfect for sharing: Cooked whole and sliced thin, it’s ideal for family-style meals and gatherings.
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Grass-finished quality: From cattle raised on native Texas forage — no grain, no hormones, no antibiotics.
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Brazilian churrasco: Slice into thick steaks, fold into crescents, skewer fat-side out, season with coarse salt, and grill over high heat.
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Grill it whole: Score the fat cap, season simply, sear over high heat, then finish over indirect heat until medium-rare.
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Oven roast: Rub with salt, garlic, and herbs, roast at a gentle temperature, and slice thinly against the grain.
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Cast-iron finish: Sear fat-side down in a hot skillet to crisp the cap, then finish in the oven for an even cook.
One Picanha can easily feed the family — seared, sliced, and served with simple sides. It cooks quickly, tastes incredible with just salt and fire, and makes “steak night” feel special without being complicated. Leftovers (if there are any) are perfect for steak-and-egg breakfasts, tacos, or steak salads the next day.
At Raised Wild Texas, cattle are raised on regenerative, chemical-free pastures and finished 100% on grass. They graze diverse native forage, drink clean water, and grow at a natural pace — no feedlots, no grain, and no shortcuts.
That care shows up in every Picanha: deep, honest flavor, beautiful texture, and a steak you can feel good about serving to the people you love most.
- No grain, hormones, or antibiotics — ever
- Regenerative grazing that supports soil, wildlife, and land health
- Beef you can trace back to a real Texas rancher and herd
