This distinctive triangular roast is a favorite in Argentina and Brazil — if you’ve ever been to an Argentinian steakhouse, you’ve likely seen it sliced into steaks and roasted on long metal skewers over open flame.
Our grass-fed and finished, dry aged Picanha Roast features a generous fat cap left intact, which slowly bastes the meat as it cooks, enhancing the naturally robust, beefy flavor.
You won’t find this cut in most grocery stores, but once you’ve tried it, you’ll understand why it’s so prized.
Roast it whole for a show-stopping centerpiece, or slice it into steaks as thick or thin as you like — either way, it’s incredibly delicious.
