Picanha Steak

Picanha is a go-to cut in Brazil, and for good reason. It’s rich, beefy, budget-friendly, and crowned with a glorious fat cap that keeps things juicy and amps up the flavor. Good luck finding it at your local store.

At Hi Brau, we’re all about digging up uncommon cuts with uncommon flavor. This one’s traditionally grilled on a skewer over a churrasqueira, but a hot pan or kabob on the grill gets the job done just fine. Smoking works great, too.

Each Picanha is dry aged for at least two weeks, sliced 1"–1.25" thick, vacuum sealed, and flash frozen to lock in the magic.

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