Picanha, also known as the Top Sirloin Cap or Coulotte Roast in the U.S, is triangular in shape and known for its thick fat cap, which renders out and bastes the meat as it cooks. This hard-to-find cut is especially popular in Brazilian Churrasco and is typically sliced into 1-1.5 inch individual steaks, skewered into half-moons, and grilled. Because it's cut from the top of the rump, a muscle that does little work, Picanha is exceptionally tender and juicy.
Australia has an abundance of lush, native pasturelands that creates the ideal environment for raising cattle. With ample room to graze and time to mature slowly on open range, herds stay healthy, strong and stress-free naturally. Farmers take great care to ensure the land and soil flourish for the future of their ranches and their livestock — which ultimately translates to the health and taste of the product. Rich, full-bodied and naturally lean, grass-fed beef is also high in B vitamins, zinc, iron and protein, and has more omega-3 fatty acids than its grain-finished counterpart. With the perfect harmony of both flavor and nutrition, Australian grass-fed beef is consistently what steak aficionados turn to time and time again.Read more about the farm