Pasture-Raised Picanha

The Picanha, also known as the Top Sirloin Cap, is one of the most prized roasts out there — but finding one of these beloved roasts is difficult. Especially popular at Brazilian steakhouses, this cut is known for the thick fat cap, which renders out and bastes the meat as it cooks. This fat cap is often cut away by most butchers in America, but this is truly what sets this beef apart — it provides exceptional moisture and flavor, letting the the melt-in-your-mouth tenderness and richness of Picanha shine. Cut the top of the rump (the same location as where coulotte steak is from), this roast is large enough to feed a crowd but can also be cut into individual steaks.