Hugely popular in Brazil, and for good reason. Chock full of flavor, combined with a lower price point, makes this one of our go to steaks at Hi Brau. Good luck finding it at your local grocery store. 
 
These particular South Poll steers finished wonderfully on our Spring grass, and the beef turned out to be exceptional. Expect an estimated Mid to High Choice marbling level (based on Ribeye grading), which is virtually unheard of on 100% grass fed and finished animals, along with a tender bite and robust flavor. It has a beautiful, yellow tinted fat due to the high levels of beta carotene.
 
One of the unique things about this cut is that the fat cap if left on, which helps prevent drying out and adds a shot of flavor. It's usually a large fat cap too, and makes for an impressive presentation.
 
An advantage of buying from a company like Hi Brau that relishes in trying something different, is that you come across some cool info and unusual cuts. So here you go: though rare in America, the Picanha is a Brazilian go to. It's traditionally cooked for about 15-20 minutes over a churrasqueira on a large skewer. We doubt you have one of those grills, but putting these on a large kabob to feed a party or seared in the pan on the grill will work just as well. It takes well to smoking, too.
 
Each Picanha is dry aged for a minumum of two weeks, sliced about 1" - 1.25" thick, packaged one per pack, vacuum sealed, and flash frozen for optimal freshness.