The Picanha is a triangular cut of beef coming from the Sirloin cap or Rump cap. Very flavorful and famous in Brazillian steakhouses. Coulotte steaks can be cut from this roast. The fat cap is a staple for this cut and is scored in a crosshatch pattern, then seared after roasting. The only seasoning necessary for this is salt. I was pleasantly surprised of the simplicity of cooking and the flavor in this cut. A new favorite! A unpopular cut but unbelievably delicious!  
 
We offer free local delivery (15 miles from our farm) on orders of $100+. Order and meet us at our next farmers market. Or pick up at the farm store near Whitehall WI. Feel free to call or text Lindsay @ 715-530-0186 for customer service.