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We have so much more meat to love

While we’re off harvesting, dry-aging and hand-cutting your top choice, check out our Butcher’s recommendations and try something new and delicious.

Other Awesome Cuts

Whole Bavette

$48 ~ $17/LB

You can prepare this by cooking
on the grillin a skillet

Bottom Round Roast

$22 ~ $9/LB

You can prepare this by cooking
with a Crock Poton the grillbaked in the ovenusing sous vide

Dry Aged Ground Beef

$7 $7/LB

You can prepare this by cooking
on the grillin a skillet
You missed out on one badass cut!

Picanha

$55 3-4 lbs / Ships Fresh

Join the Waitlist

Other Awesome Cuts

Whole Bavette

$48 ~ $17/LB

You can prepare this by cooking
on the grillin a skillet

Bottom Round Roast

$22 ~ $9/LB

You can prepare this by cooking
with a Crock Poton the grillbaked in the ovenusing sous vide

Dry Aged Ground Beef

$7 $7/LB

You can prepare this by cooking
on the grillin a skillet

What's
In It?

meat location illustration

The Picanha is an incredible cut of meat from the back end of the beef. It sits on top of the round near the back legs and is often neglected by lazy butchers. This hard working muscle develops great flavor, but make sure not to cook it too much.

Good for

Grilling Grilling
baking in the oven Oven
cooking in a skillet On the skillet
using sous vide Sous Vide

Cooking Notes

This cut is great for grilling and feeding a crowd. Make sure you start with a hot grill. Place the roast fat side down until a nice char begins to form. Rotate as needed until you have a nice crust and the internal temperature hits 130°F. Remove from the grill and let it rest at least 15 minutes to let the juices redistribute. As with all cuts of beef, make sure you slice against the grain. If the Picanha is overcooked or sliced incorrectly, it can become chewy.