Picanha Steak
$23.99 - $47.49
Picanha (pee-KAHN-yah) is the top sirloin cap with its thick fat cap left on, the cut Brazilian steakhouses are famous for. That fat cap bastes the meat as it cooks, giving you a big, juicy steak packed with beefy flavor.
This cut is also known as "Top Sirloin Cap" or "Coulotte" and comes from the top of the rump. It's a great value: a large, flavorful steak without the premium price tag.
How to cook it: Grill it fat-side down first to render and crisp the fat cap, then flip to finish. Or slice it into thick steaks against the grain, skewer them Brazilian-style, and grill over high heat.
Our picanha comes from Beck Ranch grass-fed Black Angus, raised in Lonetree, Wyoming, and processed at Western Meat Processing right on the ranch.
Beck Ranch Beef is always grass-fed and finished • Naturally raised in our high mountain pastures of Lonetree, WY • Fed a species-appropriate diet (no grains, corn, or soy) • Never given hormones, mRNA, or herd antibiotics • Our chicken and pork are sourced from NAE farms in the US
🍽️How To Cook
A grass fed steak is different than a grain fed steak. DO NOT overcook a grass fed steak. Visit our steak guide for more cooking tips, or read our full guide on how to cook grass-fed beef and why it tastes different from grain-fed.
🚚When Will My Order Ship
We ship every Monday. That is the day UPS has scheduled pickup in our area. Holidays and weather may affect shipping.
🥩How Should My Meat Arrive
We ship in insulated liners with dry ice. Your meat should arrive in 2 days of leaving the ranch. We always pack with extra ice just in case there is a delay. Contact from the dry ice may make micro-holes in the packaging. This is normal and the meat is still good to put in your freezer to eat.