Picanha Joint

Our 28-day dry-aged picanha joint, taken from the top of the rump, is a Brazilian barbecue favorite that’s prized for its exceptional tenderness and deep, beefy flavor. Dry-aging intensifies the natural flavors and ensures a melt-in-the-mouth texture with a perfect layer of fat that crisps up beautifully during cooking. Best roasted or grilled, this cut should be seasoned simply with salt, then cooked to medium-rare for the juiciest result. Slice thinly and serve with chimichurri sauce and roasted vegetables for a show-stopping meal that brings a touch of the churrasco tradition to your table.