Whole Bison Picanha Steak: RWA Grass Fed Bison *FRESH*
RWA Grass-Fed Bison Picanha | Sirloin Cap | Fresh | Antibiotic-Free Canadian Bison | Beretta Farms
Brazil's most celebrated cut — made with bison. Beretta's Bison Picanha is cut from the sirloin cap of 100% Canadian RWA grass-fed bison raised without antibiotics, hormones, or steroids on regenerative Alberta farms. Like the beef version, it carries a full fat cap across the surface of a naturally tender muscle — but bison's leaner profile means the flavour is more mineral and direct, and the fat cap renders differently: crisping faster, charring more readily over high heat. Arrive at the grill with confidence and pull it early.
Three sizes from 500g to 2kg. Ships fresh.
Bison Picanha vs Beef Picanha
The cut is anatomically identical — sirloin cap, fat cap intact, same C-curve skewer technique on the grill. What bison brings to the format is a leaner base muscle with a more mineral, earthy character than beef picanha's richer, fattier profile. The fat cap is also thinner on bison than on beef, which means it renders faster and requires more attention at the grill. The reward: a crisper cap in less time, and bison's distinctive flavour at its most concentrated.
Critical note: Bison cooks approximately 30% faster than beef. The internal temperatures are the same (130°F / 54°C for medium-rare) but the time to reach them is significantly shorter. Watch the temperature, not the clock.
How to Cook Bison Picanha
Traditional Brazilian Method (charcoal grill, skewers):
Score the fat cap in a crosshatch pattern — this prevents the cap from contracting and pulling the steak during cooking, and accelerates rendering. Shape into a C-curve with fat cap facing outward and secure with two metal skewers. Season generously with coarse sea salt on all sides.
Preheat charcoal grill to 500°F+ (260°C+) with a two-zone setup. Place skewers between the hot and cool zones. Flip every 2 minutes to replicate rotisserie-style cooking. Cook 12–15 minutes (shorter than beef — bison cooks faster) to 130°F (54°C) for medium-rare. Move over direct heat for 60 seconds per side to finish the fat cap. Rest 5 minutes. Slice thinly against the grain directly from the skewer.
Gas grill or cast iron (no skewers): Score the fat cap, season with coarse salt. Sear fat-cap-side-down in a screaming-hot cast iron for 2–3 minutes until deeply caramelised — watch it, bison fat cap chars faster than beef. Sear all sides. Finish in a 375°F (190°C) oven to 130°F (54°C) internal. Rest 5 minutes. Slice against the grain.
Size Guide
| Size | Serves |
|---|---|
| 500g–1kg | 1–3 |
| 1–1.5kg | 3–4 |
| 1.5–2kg | 4–6 |
Product Details:
- 3 sizes | 500g to 2kg
- 100% Canadian Bison — raised in Alberta
- Raised without antibiotics, hormones, or steroids
- Ships fresh | Local delivery and pickup only
Our RWA Grass-Fed Bison Standards:
- 100% Canadian-raised bison — harvested in Alberta
- Raised without antibiotics of any kind
- No added hormones or steroids
- Pasture-raised on grass, finished 100+ days on grain for maximum marbling
- Humanely raised on farms using regenerative practices that closely mimic bison's natural habitat
- Vertically integrated supply chain from farm through to harvest
- Traceable back to the farm of origin
- Sustainable program from conception to consumption
Beretta's Grass Fed Bison Picanha is delivered to Toronto, Mississauga, Scarborough, Ajax, Whitby, Oshawa, Pickering, Vaughan, Nobleton, King City, Tottenham, Schomberg, Aurora, Newmarket, Richmond Hill, Markham, Caledon, Bolton, Brampton, Bradford West Gwillimbury, East Gwillimbury, Oakville, Milton, Burlington & Hamilton
RWA Grass-Fed Bison Picanha | Sirloin Cap | Fresh | Antibiotic-Free Canadian Bison | Beretta Farms
Brazil's most celebrated cut — made with bison. Beretta's Bison Picanha is cut from the sirloin cap of 100% Canadian RWA grass-fed bison raised without antibiotics, hormones, or steroids on regenerative Alberta farms. Like the beef version, it carries a full fat cap across the surface of a naturally tender muscle — but bison's leaner profile means the flavour is more mineral and direct, and the fat cap renders differently: crisping faster, charring more readily over high heat. Arrive at the grill with confidence and pull it early.
Three sizes from 500g to 2kg. Ships fresh.
Bison Picanha vs Beef Picanha
The cut is anatomically identical — sirloin cap, fat cap intact, same C-curve skewer technique on the grill. What bison brings to the format is a leaner base muscle with a more mineral, earthy character than beef picanha's richer, fattier profile. The fat cap is also thinner on bison than on beef, which means it renders faster and requires more attention at the grill. The reward: a crisper cap in less time, and bison's distinctive flavour at its most concentrated.
Critical note: Bison cooks approximately 30% faster than beef. The internal temperatures are the same (130°F / 54°C for medium-rare) but the time to reach them is significantly shorter. Watch the temperature, not the clock.
How to Cook Bison Picanha
Traditional Brazilian Method (charcoal grill, skewers):
Score the fat cap in a crosshatch pattern — this prevents the cap from contracting and pulling the steak during cooking, and accelerates rendering. Shape into a C-curve with fat cap facing outward and secure with two metal skewers. Season generously with coarse sea salt on all sides.
Preheat charcoal grill to 500°F+ (260°C+) with a two-zone setup. Place skewers between the hot and cool zones. Flip every 2 minutes to replicate rotisserie-style cooking. Cook 12–15 minutes (shorter than beef — bison cooks faster) to 130°F (54°C) for medium-rare. Move over direct heat for 60 seconds per side to finish the fat cap. Rest 5 minutes. Slice thinly against the grain directly from the skewer.
Gas grill or cast iron (no skewers): Score the fat cap, season with coarse salt. Sear fat-cap-side-down in a screaming-hot cast iron for 2–3 minutes until deeply caramelised — watch it, bison fat cap chars faster than beef. Sear all sides. Finish in a 375°F (190°C) oven to 130°F (54°C) internal. Rest 5 minutes. Slice against the grain.
Size Guide
| Size | Serves |
|---|---|
| 500g–1kg | 1–3 |
| 1–1.5kg | 3–4 |
| 1.5–2kg | 4–6 |
Product Details:
- 3 sizes | 500g to 2kg
- 100% Canadian Bison — raised in Alberta
- Raised without antibiotics, hormones, or steroids
- Ships fresh | Local delivery and pickup only
Our RWA Grass-Fed Bison Standards:
- 100% Canadian-raised bison — harvested in Alberta
- Raised without antibiotics of any kind
- No added hormones or steroids
- Pasture-raised on grass, finished 100+ days on grain for maximum marbling
- Humanely raised on farms using regenerative practices that closely mimic bison's natural habitat
- Vertically integrated supply chain from farm through to harvest
- Traceable back to the farm of origin
- Sustainable program from conception to consumption
Beretta's Grass Fed Bison Picanha is delivered to Toronto, Mississauga, Scarborough, Ajax, Whitby, Oshawa, Pickering, Vaughan, Nobleton, King City, Tottenham, Schomberg, Aurora, Newmarket, Richmond Hill, Markham, Caledon, Bolton, Brampton, Bradford West Gwillimbury, East Gwillimbury, Oakville, Milton, Burlington & Hamilton
What if there is a problem with my order?
We are committed to excellence in customer service and providing the highest quality cuts of meat available. If you’re not completely satisfied with your experience, we'll replace your order or refund your money. E-mail or call us and we guarantee we’ll make it right for you every time! Simply email us at info@berettafarms.com or call us at 416-674-5609 ext 247. Please make sure to include as much order information as possible to help us expedite your concerns.
What is your Refund Policy?
We offer a 100% customer satisfaction guarantee. If you feel you require a refund for any reason contact us and we will make it right.
What is your Cancellation Policy?
If you need to cancel your order at any time please contact us and we will make it right.
What if there is a problem with my order?
We are committed to excellence in customer service and providing the highest quality cuts of meat available. If you’re not completely satisfied with your experience, we'll replace your order or refund your money. E-mail or call us and we guarantee we’ll make it right for you every time! Simply email us at info@berettafarms.com or call us at 416-674-5609 ext 247. Please make sure to include as much order information as possible to help us expedite your concerns.
What is your Refund Policy?
We offer a 100% customer satisfaction guarantee. If you feel you require a refund for any reason contact us and we will make it right.
What is your Cancellation Policy?
If you need to cancel your order at any time please contact us and we will make it right.
RWA Grass-Fed Bison Picanha | Sirloin Cap | Fresh | Antibiotic-Free Canadian Bison | Beretta Farms
Brazil's most celebrated cut — made with bison. Beretta's Bison Picanha is cut from the sirloin cap of 100% Canadian RWA grass-fed bison raised without antibiotics, hormones, or steroids on regenerative Alberta farms. Like the beef version, it carries a full fat cap across the surface of a naturally tender muscle — but bison's leaner profile means the flavour is more mineral and direct, and the fat cap renders differently: crisping faster, charring more readily over high heat. Arrive at the grill with confidence and pull it early.
Three sizes from 500g to 2kg. Ships fresh.
Bison Picanha vs Beef Picanha
The cut is anatomically identical — sirloin cap, fat cap intact, same C-curve skewer technique on the grill. What bison brings to the format is a leaner base muscle with a more mineral, earthy character than beef picanha's richer, fattier profile. The fat cap is also thinner on bison than on beef, which means it renders faster and requires more attention at the grill. The reward: a crisper cap in less time, and bison's distinctive flavour at its most concentrated.
Critical note: Bison cooks approximately 30% faster than beef. The internal temperatures are the same (130°F / 54°C for medium-rare) but the time to reach them is significantly shorter. Watch the temperature, not the clock.
How to Cook Bison Picanha
Traditional Brazilian Method (charcoal grill, skewers):
Score the fat cap in a crosshatch pattern — this prevents the cap from contracting and pulling the steak during cooking, and accelerates rendering. Shape into a C-curve with fat cap facing outward and secure with two metal skewers. Season generously with coarse sea salt on all sides.
Preheat charcoal grill to 500°F+ (260°C+) with a two-zone setup. Place skewers between the hot and cool zones. Flip every 2 minutes to replicate rotisserie-style cooking. Cook 12–15 minutes (shorter than beef — bison cooks faster) to 130°F (54°C) for medium-rare. Move over direct heat for 60 seconds per side to finish the fat cap. Rest 5 minutes. Slice thinly against the grain directly from the skewer.
Gas grill or cast iron (no skewers): Score the fat cap, season with coarse salt. Sear fat-cap-side-down in a screaming-hot cast iron for 2–3 minutes until deeply caramelised — watch it, bison fat cap chars faster than beef. Sear all sides. Finish in a 375°F (190°C) oven to 130°F (54°C) internal. Rest 5 minutes. Slice against the grain.
Size Guide
| Size | Serves |
|---|---|
| 500g–1kg | 1–3 |
| 1–1.5kg | 3–4 |
| 1.5–2kg | 4–6 |
Product Details:
- 3 sizes | 500g to 2kg
- 100% Canadian Bison — raised in Alberta
- Raised without antibiotics, hormones, or steroids
- Ships fresh | Local delivery and pickup only
Our RWA Grass-Fed Bison Standards:
- 100% Canadian-raised bison — harvested in Alberta
- Raised without antibiotics of any kind
- No added hormones or steroids
- Pasture-raised on grass, finished 100+ days on grain for maximum marbling
- Humanely raised on farms using regenerative practices that closely mimic bison's natural habitat
- Vertically integrated supply chain from farm through to harvest
- Traceable back to the farm of origin
- Sustainable program from conception to consumption
Beretta's Grass Fed Bison Picanha is delivered to Toronto, Mississauga, Scarborough, Ajax, Whitby, Oshawa, Pickering, Vaughan, Nobleton, King City, Tottenham, Schomberg, Aurora, Newmarket, Richmond Hill, Markham, Caledon, Bolton, Brampton, Bradford West Gwillimbury, East Gwillimbury, Oakville, Milton, Burlington & Hamilton
RWA Grass-Fed Bison Picanha | Sirloin Cap | Fresh | Antibiotic-Free Canadian Bison | Beretta Farms
Brazil's most celebrated cut — made with bison. Beretta's Bison Picanha is cut from the sirloin cap of 100% Canadian RWA grass-fed bison raised without antibiotics, hormones, or steroids on regenerative Alberta farms. Like the beef version, it carries a full fat cap across the surface of a naturally tender muscle — but bison's leaner profile means the flavour is more mineral and direct, and the fat cap renders differently: crisping faster, charring more readily over high heat. Arrive at the grill with confidence and pull it early.
Three sizes from 500g to 2kg. Ships fresh.
Bison Picanha vs Beef Picanha
The cut is anatomically identical — sirloin cap, fat cap intact, same C-curve skewer technique on the grill. What bison brings to the format is a leaner base muscle with a more mineral, earthy character than beef picanha's richer, fattier profile. The fat cap is also thinner on bison than on beef, which means it renders faster and requires more attention at the grill. The reward: a crisper cap in less time, and bison's distinctive flavour at its most concentrated.
Critical note: Bison cooks approximately 30% faster than beef. The internal temperatures are the same (130°F / 54°C for medium-rare) but the time to reach them is significantly shorter. Watch the temperature, not the clock.
How to Cook Bison Picanha
Traditional Brazilian Method (charcoal grill, skewers):
Score the fat cap in a crosshatch pattern — this prevents the cap from contracting and pulling the steak during cooking, and accelerates rendering. Shape into a C-curve with fat cap facing outward and secure with two metal skewers. Season generously with coarse sea salt on all sides.
Preheat charcoal grill to 500°F+ (260°C+) with a two-zone setup. Place skewers between the hot and cool zones. Flip every 2 minutes to replicate rotisserie-style cooking. Cook 12–15 minutes (shorter than beef — bison cooks faster) to 130°F (54°C) for medium-rare. Move over direct heat for 60 seconds per side to finish the fat cap. Rest 5 minutes. Slice thinly against the grain directly from the skewer.
Gas grill or cast iron (no skewers): Score the fat cap, season with coarse salt. Sear fat-cap-side-down in a screaming-hot cast iron for 2–3 minutes until deeply caramelised — watch it, bison fat cap chars faster than beef. Sear all sides. Finish in a 375°F (190°C) oven to 130°F (54°C) internal. Rest 5 minutes. Slice against the grain.
Size Guide
| Size | Serves |
|---|---|
| 500g–1kg | 1–3 |
| 1–1.5kg | 3–4 |
| 1.5–2kg | 4–6 |
Product Details:
- 3 sizes | 500g to 2kg
- 100% Canadian Bison — raised in Alberta
- Raised without antibiotics, hormones, or steroids
- Ships fresh | Local delivery and pickup only
Our RWA Grass-Fed Bison Standards:
- 100% Canadian-raised bison — harvested in Alberta
- Raised without antibiotics of any kind
- No added hormones or steroids
- Pasture-raised on grass, finished 100+ days on grain for maximum marbling
- Humanely raised on farms using regenerative practices that closely mimic bison's natural habitat
- Vertically integrated supply chain from farm through to harvest
- Traceable back to the farm of origin
- Sustainable program from conception to consumption
Beretta's Grass Fed Bison Picanha is delivered to Toronto, Mississauga, Scarborough, Ajax, Whitby, Oshawa, Pickering, Vaughan, Nobleton, King City, Tottenham, Schomberg, Aurora, Newmarket, Richmond Hill, Markham, Caledon, Bolton, Brampton, Bradford West Gwillimbury, East Gwillimbury, Oakville, Milton, Burlington & Hamilton
What if there is a problem with my order?
We are committed to excellence in customer service and providing the highest quality cuts of meat available. If you’re not completely satisfied with your experience, we'll replace your order or refund your money. E-mail or call us and we guarantee we’ll make it right for you every time! Simply email us at info@berettafarms.com or call us at 416-674-5609 ext 247. Please make sure to include as much order information as possible to help us expedite your concerns.
What is your Refund Policy?
We offer a 100% customer satisfaction guarantee. If you feel you require a refund for any reason contact us and we will make it right.
What is your Cancellation Policy?
If you need to cancel your order at any time please contact us and we will make it right.
What if there is a problem with my order?
We are committed to excellence in customer service and providing the highest quality cuts of meat available. If you’re not completely satisfied with your experience, we'll replace your order or refund your money. E-mail or call us and we guarantee we’ll make it right for you every time! Simply email us at info@berettafarms.com or call us at 416-674-5609 ext 247. Please make sure to include as much order information as possible to help us expedite your concerns.
What is your Refund Policy?
We offer a 100% customer satisfaction guarantee. If you feel you require a refund for any reason contact us and we will make it right.
What is your Cancellation Policy?
If you need to cancel your order at any time please contact us and we will make it right.
Whole Bison Picanha Steak: RWA Grass Fed Bison *FRESH*
Frequently Asked Questions