Beef Picanha Roast
Wagyu-Angus raised. Fat-cap on. Brazilian steakhouse favorite.
 
Average Size: Approximately 2.0–3.5 lb per roast 
 
Picanha (top sirloin cap) comes from the sirloin. It features a signature fat cap that self-bastes during cooking, delivering juicy slices and bold beef flavor whether roasted whole, grilled rotisserie-style, or seared then oven-finished.
 
Key Benefits:
Fat cap slowly renders to baste the meat for exceptional juiciness
Wagyu-Angus heritage adds fine marbling and rich, beef-forward flavor
Versatile: roast whole or portion into “coulotte” steaks for quick searing
Trimmed for an even shape that cooks consistently
 
Health Benefits:
High in complete protein to support strength and recovery
Naturally rich in iron, zinc, and B vitamins for energy and immunity
Satiating animal fats from natural marbling and fat cap
Fits whole-food, low-carb, and performance-focused eating styles
 
Farm Promise: All-natural, pasture-raised, no antibiotics, non-GMO.
 
USDA Safe Cooking Guidelines:
Cook to a minimum internal temperature of 145°F (63°C) and rest 3 minutes
For best texture, cook to 130–135°F (medium-rare), rest, then slice thin across the grain (note: grain direction changes along the roast)