Beef Picanha Steak: RWA Grass Fed *FRESH*
RWA Grass-Fed Beef Picanha | Sirloin Cap | Fresh | Antibiotic-Free Canadian Angus | Beretta Farms
Brazil's most celebrated steak cut, made with 100% Canadian RWA grass-fed Angus. The picanha (also called sirloin cap or rump cap) is cut from the top of the rump, where a generous fat cap runs across the entire surface of a naturally tender, bold-flavoured muscle. In Brazilian churrascaria tradition, it's the cut of honour — sliced tableside from skewers over open charcoal, seasoned with nothing but coarse salt. Beretta's picanha arrives fresh, not frozen.
Five sizes from 0.5 kg to 3 kg. Ships fresh. Local delivery and pickup only.
Why the Fat Cap Changes Everything
The picanha's fat cap is not a trimming candidate — it's the reason for the cut. As the picanha cooks, the fat renders down over the surface of the meat, basting it continuously from the outside in. This produces a crust unlike any other steak: deeply caramelised, intensely savoury, with the fat's rich flavour fused into the meat beneath it. Trimming the cap defeats the entire point of the cut.
In Brazil, picanha is cooked whole on curved metal skewers that hold the C-shape, fat cap facing out, rotating over high heat. The fat chars slightly at the edges and renders into the meat. The result is a steak with a complex, almost smoky richness on the exterior and a medium-rare, clean beef interior — a flavour and texture combination no other cut produces.
Size Guide
| Size | Weight | Serves |
|---|---|---|
| Small | 0.5–1 kg | 2–3 |
| Medium | 1–1.5 kg | 3–4 |
| Large | 1.5–2 kg | 4–6 |
| Extra Large | 2–2.5 kg | 6–8 |
| Family | 2.5–3 kg | 8–10 |
How to Cook Picanha
Traditional Brazilian Method (charcoal grill, skewers):
Pat dry. Score the fat cap in a crosshatch pattern — this allows better rendering and prevents the cap from contracting and pulling the steak during cooking. Shape the entire picanha (or large steaks cut from it) 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 — one hot zone for searing, one indirect zone for finishing. Place skewers in the indirect zone. Flip every 2 minutes to replicate rotisserie-style cooking. Cook 15–20 minutes to an internal temperature of 130°F (54°C) for medium-rare. Move over direct heat for a final 60–90 seconds per side to char the fat cap.
Rest 5 minutes. Secure the skewer and slice thin cuts against the grain directly from the skewer at the table — this is the traditional churrascaria service style.
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 3–4 minutes until deeply caramelised, then sear all sides. Finish in a 375°F (190°C) oven to desired internal temperature — 130°F (54°C) for medium-rare. Rest 5 minutes before slicing against the grain.
Product Details:
- 5 sizes | 0.5 kg to 3 kg
- 100% Canadian Angus Beef — RWA Grass-Fed, Grain-Finished
- Raised without antibiotics, hormones, or steroids
- Ships fresh | Local delivery and pickup only
Our RWA Grass-Fed Beef Standards:
- Raised without antibiotics, hormones, or steroids
- 100% Canadian Angus — born, raised, and finished in Canada
- Raised on grass, finished on grain | No GMOs in feed
- Traceable back to the farm of origin
- Humanely raised
- Sustainable program from conception to consumption
RWA Grass-Fed Beef Picanha | Sirloin Cap | Fresh | Antibiotic-Free Canadian Angus | Beretta Farms
Brazil's most celebrated steak cut, made with 100% Canadian RWA grass-fed Angus. The picanha (also called sirloin cap or rump cap) is cut from the top of the rump, where a generous fat cap runs across the entire surface of a naturally tender, bold-flavoured muscle. In Brazilian churrascaria tradition, it's the cut of honour — sliced tableside from skewers over open charcoal, seasoned with nothing but coarse salt. Beretta's picanha arrives fresh, not frozen.
Five sizes from 0.5 kg to 3 kg. Ships fresh. Local delivery and pickup only.
Why the Fat Cap Changes Everything
The picanha's fat cap is not a trimming candidate — it's the reason for the cut. As the picanha cooks, the fat renders down over the surface of the meat, basting it continuously from the outside in. This produces a crust unlike any other steak: deeply caramelised, intensely savoury, with the fat's rich flavour fused into the meat beneath it. Trimming the cap defeats the entire point of the cut.
In Brazil, picanha is cooked whole on curved metal skewers that hold the C-shape, fat cap facing out, rotating over high heat. The fat chars slightly at the edges and renders into the meat. The result is a steak with a complex, almost smoky richness on the exterior and a medium-rare, clean beef interior — a flavour and texture combination no other cut produces.
Size Guide
| Size | Weight | Serves |
|---|---|---|
| Small | 0.5–1 kg | 2–3 |
| Medium | 1–1.5 kg | 3–4 |
| Large | 1.5–2 kg | 4–6 |
| Extra Large | 2–2.5 kg | 6–8 |
| Family | 2.5–3 kg | 8–10 |
How to Cook Picanha
Traditional Brazilian Method (charcoal grill, skewers):
Pat dry. Score the fat cap in a crosshatch pattern — this allows better rendering and prevents the cap from contracting and pulling the steak during cooking. Shape the entire picanha (or large steaks cut from it) 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 — one hot zone for searing, one indirect zone for finishing. Place skewers in the indirect zone. Flip every 2 minutes to replicate rotisserie-style cooking. Cook 15–20 minutes to an internal temperature of 130°F (54°C) for medium-rare. Move over direct heat for a final 60–90 seconds per side to char the fat cap.
Rest 5 minutes. Secure the skewer and slice thin cuts against the grain directly from the skewer at the table — this is the traditional churrascaria service style.
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 3–4 minutes until deeply caramelised, then sear all sides. Finish in a 375°F (190°C) oven to desired internal temperature — 130°F (54°C) for medium-rare. Rest 5 minutes before slicing against the grain.
Product Details:
- 5 sizes | 0.5 kg to 3 kg
- 100% Canadian Angus Beef — RWA Grass-Fed, Grain-Finished
- Raised without antibiotics, hormones, or steroids
- Ships fresh | Local delivery and pickup only
Our RWA Grass-Fed Beef Standards:
- Raised without antibiotics, hormones, or steroids
- 100% Canadian Angus — born, raised, and finished in Canada
- Raised on grass, finished on grain | No GMOs in feed
- Traceable back to the farm of origin
- Humanely raised
- Sustainable program from conception to consumption
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 Beef Picanha | Sirloin Cap | Fresh | Antibiotic-Free Canadian Angus | Beretta Farms
Brazil's most celebrated steak cut, made with 100% Canadian RWA grass-fed Angus. The picanha (also called sirloin cap or rump cap) is cut from the top of the rump, where a generous fat cap runs across the entire surface of a naturally tender, bold-flavoured muscle. In Brazilian churrascaria tradition, it's the cut of honour — sliced tableside from skewers over open charcoal, seasoned with nothing but coarse salt. Beretta's picanha arrives fresh, not frozen.
Five sizes from 0.5 kg to 3 kg. Ships fresh. Local delivery and pickup only.
Why the Fat Cap Changes Everything
The picanha's fat cap is not a trimming candidate — it's the reason for the cut. As the picanha cooks, the fat renders down over the surface of the meat, basting it continuously from the outside in. This produces a crust unlike any other steak: deeply caramelised, intensely savoury, with the fat's rich flavour fused into the meat beneath it. Trimming the cap defeats the entire point of the cut.
In Brazil, picanha is cooked whole on curved metal skewers that hold the C-shape, fat cap facing out, rotating over high heat. The fat chars slightly at the edges and renders into the meat. The result is a steak with a complex, almost smoky richness on the exterior and a medium-rare, clean beef interior — a flavour and texture combination no other cut produces.
Size Guide
| Size | Weight | Serves |
|---|---|---|
| Small | 0.5–1 kg | 2–3 |
| Medium | 1–1.5 kg | 3–4 |
| Large | 1.5–2 kg | 4–6 |
| Extra Large | 2–2.5 kg | 6–8 |
| Family | 2.5–3 kg | 8–10 |
How to Cook Picanha
Traditional Brazilian Method (charcoal grill, skewers):
Pat dry. Score the fat cap in a crosshatch pattern — this allows better rendering and prevents the cap from contracting and pulling the steak during cooking. Shape the entire picanha (or large steaks cut from it) 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 — one hot zone for searing, one indirect zone for finishing. Place skewers in the indirect zone. Flip every 2 minutes to replicate rotisserie-style cooking. Cook 15–20 minutes to an internal temperature of 130°F (54°C) for medium-rare. Move over direct heat for a final 60–90 seconds per side to char the fat cap.
Rest 5 minutes. Secure the skewer and slice thin cuts against the grain directly from the skewer at the table — this is the traditional churrascaria service style.
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 3–4 minutes until deeply caramelised, then sear all sides. Finish in a 375°F (190°C) oven to desired internal temperature — 130°F (54°C) for medium-rare. Rest 5 minutes before slicing against the grain.
Product Details:
- 5 sizes | 0.5 kg to 3 kg
- 100% Canadian Angus Beef — RWA Grass-Fed, Grain-Finished
- Raised without antibiotics, hormones, or steroids
- Ships fresh | Local delivery and pickup only
Our RWA Grass-Fed Beef Standards:
- Raised without antibiotics, hormones, or steroids
- 100% Canadian Angus — born, raised, and finished in Canada
- Raised on grass, finished on grain | No GMOs in feed
- Traceable back to the farm of origin
- Humanely raised
- Sustainable program from conception to consumption
RWA Grass-Fed Beef Picanha | Sirloin Cap | Fresh | Antibiotic-Free Canadian Angus | Beretta Farms
Brazil's most celebrated steak cut, made with 100% Canadian RWA grass-fed Angus. The picanha (also called sirloin cap or rump cap) is cut from the top of the rump, where a generous fat cap runs across the entire surface of a naturally tender, bold-flavoured muscle. In Brazilian churrascaria tradition, it's the cut of honour — sliced tableside from skewers over open charcoal, seasoned with nothing but coarse salt. Beretta's picanha arrives fresh, not frozen.
Five sizes from 0.5 kg to 3 kg. Ships fresh. Local delivery and pickup only.
Why the Fat Cap Changes Everything
The picanha's fat cap is not a trimming candidate — it's the reason for the cut. As the picanha cooks, the fat renders down over the surface of the meat, basting it continuously from the outside in. This produces a crust unlike any other steak: deeply caramelised, intensely savoury, with the fat's rich flavour fused into the meat beneath it. Trimming the cap defeats the entire point of the cut.
In Brazil, picanha is cooked whole on curved metal skewers that hold the C-shape, fat cap facing out, rotating over high heat. The fat chars slightly at the edges and renders into the meat. The result is a steak with a complex, almost smoky richness on the exterior and a medium-rare, clean beef interior — a flavour and texture combination no other cut produces.
Size Guide
| Size | Weight | Serves |
|---|---|---|
| Small | 0.5–1 kg | 2–3 |
| Medium | 1–1.5 kg | 3–4 |
| Large | 1.5–2 kg | 4–6 |
| Extra Large | 2–2.5 kg | 6–8 |
| Family | 2.5–3 kg | 8–10 |
How to Cook Picanha
Traditional Brazilian Method (charcoal grill, skewers):
Pat dry. Score the fat cap in a crosshatch pattern — this allows better rendering and prevents the cap from contracting and pulling the steak during cooking. Shape the entire picanha (or large steaks cut from it) 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 — one hot zone for searing, one indirect zone for finishing. Place skewers in the indirect zone. Flip every 2 minutes to replicate rotisserie-style cooking. Cook 15–20 minutes to an internal temperature of 130°F (54°C) for medium-rare. Move over direct heat for a final 60–90 seconds per side to char the fat cap.
Rest 5 minutes. Secure the skewer and slice thin cuts against the grain directly from the skewer at the table — this is the traditional churrascaria service style.
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 3–4 minutes until deeply caramelised, then sear all sides. Finish in a 375°F (190°C) oven to desired internal temperature — 130°F (54°C) for medium-rare. Rest 5 minutes before slicing against the grain.
Product Details:
- 5 sizes | 0.5 kg to 3 kg
- 100% Canadian Angus Beef — RWA Grass-Fed, Grain-Finished
- Raised without antibiotics, hormones, or steroids
- Ships fresh | Local delivery and pickup only
Our RWA Grass-Fed Beef Standards:
- Raised without antibiotics, hormones, or steroids
- 100% Canadian Angus — born, raised, and finished in Canada
- Raised on grass, finished on grain | No GMOs in feed
- Traceable back to the farm of origin
- Humanely raised
- Sustainable program from conception to consumption
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.
Beef Picanha Steak: RWA Grass Fed *FRESH*
Frequently Asked Questions