Grassfed Beef Picanha Roast

Picanha is a cut of beef taken from the top of the rump. You might also know it as a rump cover, rump cap, sirloin cap or even culotte steak.  It is triangular in shape and surrounded by a thick layer of fat called a fat cap. Because it is not an overused muscle, this cut remains beautifully tender and juicy, producing an amazing flavor when cooked. One Picanha Roast is 2.5-3lbs. Note: A bulk option is available! Each Bulk Box contains 6 Perflex® shrink bagged roasts. Approximately 2-2.5 lbs. each roast, the whole box comes to approx. 12 lbs. Cut Picanha into Steaks Place it fat side down and always cut with the grain - the same direction as the fibers. Once cooked and rested, the final cut of the steak goes against the grain for maximum tenderness. Brazilian Picanha Rotisserie Picanha is best prepared as traditional barbecue rotisserie known as churrasco. To start, bring the meat to room temperature and pat it dry with a paper towel first, just like a regular steak. Lightly trim off