This roast is traditionally called picanha in Brazil and through other parts of Latin America. It comes with a layer of fat above it (fat cap) that helps create a beautiful tender and juicy flavor when cooked. Some people choose to eat the fat, some don’t, it’s absolutely a matter of preference.
This savory roast that comes from the sirloin cut has lots of marbling. The best way to cook it is in the oven or smoked slowly on the grill.
Our beef is dry aged for 2 weeks.
Ships within one week of ordering.
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