we will be restocking regularly

Join the Waitlist

animal illustration

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

Denver Steak

Dry Aged

$16 ~ $21/LB

You can prepare this by cooking
with a Crock Poton the grillin a skillet

Picanha

Dry Aged

$62 ~ $16/LB

You can prepare this by cooking
on the grillbaked in the oven

Sirloin Filet

Dry Aged

$13 ~ $26/LB

You can prepare this by cooking
on the grillin a skillet

Picanha Steak

$21 0.65 - 0.80 LBS | Ships Fresh

If a full Picanha, or Sirloin Cap, is just too much meat, enjoy these individual dry aged steaks. This is a choice cut in Brazil, and a favorite at churrascarias. Grill this steak over high heat, sear in a cast iron skillet, or sous vide and finish in a pan. We suggest leaving the fat cap on for cooking to keep the steak nice and juicy (plus the fat is crazy delicious). Serve rare for great results every time.

Join the Waitlist

Other Awesome Cuts

Denver Steak

Dry Aged

$16 ~ $21/LB

You can prepare this by cooking
with a Crock Poton the grillin a skillet

Picanha

Dry Aged

$62 ~ $16/LB

You can prepare this by cooking
on the grillbaked in the oven

Sirloin Filet

Dry Aged

$13 ~ $26/LB

You can prepare this by cooking
on the grillin a skillet

What's
In It?

meat location illustration

The picanha steak comes from the top backend of the beef and is generally ignored by other butchers. Not us! These lean steaks are the result of our whole animal commitment and drive to introduce our customers to all the hidden gems a beef has to offer.

Good for

Grilling Grilling
cooking in a skillet On the skillet

Cooking Notes

We like to sous vide them at 125°F for 4 hours. To finish, let them cool down, pat dry, season with plenty of salt, and char them with high heat. It is also a great cut to char up and keep rare. All it needs is salt.