Whole Picanha Roast

The only thing better than a Picanha steak? The whole dang roast. This is the full cut with the fat cap on, uncut, and ready for the grill, smoker, or stovetop. Slice into steaks or cook it whole. Either way, you're winning.

A staple in Brazil, rare in the U.S., and loaded with rich, beefy flavor at a great price. That big fat cap keeps things juicy and makes for an eye-catching plate.

Dry-aged for at least two weeks, vacuum-sealed, flash-frozen, and packaged one per pack. Bring on the churrasco.

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