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These vitamins, minerals, and fatty acids are stored in the protein and fat, determining both taste and nutrient content. Feedlot animals are not only missing the quality diet that make their meat taste good, they can have \"off\" flavors, a lower nutrient content, and an imbalanced fatty acid ratio. We strive to procure quality animal products that are both enjoyable and nutritious, as it should be.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cstrong\u003eUses\u003c\/strong\u003e\u003cbr\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan mce-data-marked=\"1\"\u003eA traditional Brazilian cut that is typically skewered and grilled\u003c\/span\u003e\u003c\/p\u003e"}

Grass Fed Picanha

Product Description

12lb Package or 3lb Roast

All of our beef is 100% Grass Fed and Grass finished raised on Pasture year round.

Why Free Range?

The nutrition of our food depends on how it was grown, especially animal products. These vitamins, minerals, and fatty acids are stored in the protein and fat, determining both taste and nutrient content. Feedlot animals are not only missing the quality diet that make their meat taste good, they can have "off" flavors, a lower nutrient content, and an imbalanced fatty acid ratio. We strive to procure quality animal products that are both enjoyable and nutritious, as it should be.

Uses

A traditional Brazilian cut that is typically skewered and grilled

$148.00
Maximum quantity available reached.

Customer Reviews

Based on 62 reviews
90%
(56)
5%
(3)
5%
(3)
0%
(0)
0%
(0)
C
C.C.
Very tender

I hadn't cooked this picanha before, having always eaten it raw. It is very tender when cooked as well! I cut it into thin steaks then fried it (in rendered Iberico pork fat) over medium heat until it lost the outer pink color. Sometimes the fat cap is thick, other times thin. My kids don't like the fat so sometimes I trim it down so they'll balk less about the "chewy parts".

M
M.B.

Grass Fed Picanha

M
M.M.
User error?

First time cooking picanha. Sous Vide 130 deg for 3 hours. The fat never really rendered leaving it chewy. The steak was very good but overall I think raising the temperature to 135ish will do a better job rendering fat.

K
K.
Back off my meat!

This cut is amazing. Bought every month for over 6 months now and it’s always sold out! Everyone that has tried it (friends and family) love it!

D
D.
Picanha

Great tasting steaks, my family tried it for the first time and really enjoyed it. Wil be ordering soon

Related Products

Customer Reviews

Based on 62 reviews
90%
(56)
5%
(3)
5%
(3)
0%
(0)
0%
(0)
C
C.C.
Very tender

I hadn't cooked this picanha before, having always eaten it raw. It is very tender when cooked as well! I cut it into thin steaks then fried it (in rendered Iberico pork fat) over medium heat until it lost the outer pink color. Sometimes the fat cap is thick, other times thin. My kids don't like the fat so sometimes I trim it down so they'll balk less about the "chewy parts".

M
M.B.

Grass Fed Picanha

M
M.M.
User error?

First time cooking picanha. Sous Vide 130 deg for 3 hours. The fat never really rendered leaving it chewy. The steak was very good but overall I think raising the temperature to 135ish will do a better job rendering fat.

K
K.
Back off my meat!

This cut is amazing. Bought every month for over 6 months now and it’s always sold out! Everyone that has tried it (friends and family) love it!

D
D.
Picanha

Great tasting steaks, my family tried it for the first time and really enjoyed it. Wil be ordering soon