Piedmontese Beef Picanha Roast

The Piedmontese Beef Picanha Roast, also known as the top sirloin cap, is a cut made famous in Brazilian barbecue. Naturally leaner than Wagyu or Angus, Piedmontese cattle add tenderness without excess fat, while the cap provides just enough richness to baste the roast as it cooks. Raised by the Lambert Family at Triple Creek Ranches on thousands of acres of pristine Smoky Hills grassland in northern Smith County, Kansas, this roast is perfect for grilling whole, skewering, or roasting in the oven. Brought to you through the Territory Trading Co. collective, it delivers a unique and flavorful centerpiece cut.

Key Features:

• Top sirloin cap roast, known as picanha
• Naturally lean with Piedmontese tenderness
• Fat cap adds juiciness and flavor while cooking
• Raised on Kansas Smoky Hills grassland by Triple Creek Ranches
• Vacuum-sealed and freezer-ready

Package Details:

• Target weight: ~4 lb roast (natural variation may occur)
• Ships frozen for freshness

Cooking Tip: Roast or grill whole to 130–135°F for medium-rare, then slice thinly across the grain.

Recipe Idea: Traditional Brazilian-style picanha skewered and grilled, served with chimichurri.