Angus Beef Picanha Roast

The Angus Beef Picanha Roast, also known as the Top Sirloin Cap, is a crowd-favorite cut prized for its bold flavor, tender bite, and signature fat cap. When cooked right, that fat cap renders into a golden, buttery crust that bastes the roast from the outside in—making picanha one of the most satisfying, beef-forward roasts you can put on the table.

Roast it whole for an impressive centerpiece, smoke it low and slow, or slice it into thick steaks and grill it hot and fast. However you cook it, picanha delivers steakhouse results with simple technique.

Raised on Kansas pastures at and grain-finished just miles from home, this picanha brings premium quality and true farm-to-table care through the Territory Trading Company collective.

Key Features:

• Classic Picanha (Top Sirloin Cap) roast with signature fat cap
• Angus beef for bold flavor and a tender, juicy bite
• Perfect for roasting, smoking, or slicing into steaks for the grill
• Fat cap renders into a rich, crispy crust
• Raised on Kansas pastures
• Grain-finished locally for premium quality
• Vacuum-sealed and freezer-ready

Package Details:

• 1 roast per vacuum-sealed pack
• Average weight: ~2.7 lb (natural variation may occur)
• Ships frozen for freshness

Cooking Tip: Score the fat cap lightly, season generously with salt, and roast or grill fat-side up until 125–130°F for medium-rare. Rest before slicing against the grain for maximum tenderness.

Recipe Idea: Brazilian-style picanha—season with coarse salt, roast until medium-rare, slice thin against the grain, and finish with chimichurri and grilled onions.