Skip to content

16 oz Picanha

Sale price $23.00

A butcher’s secret and a grill master’s favorite — our 16 oz Picanha Steak is one of the most prized cuts in Brazilian barbecue. Cut from the top sirloin cap, its thick fat cap bastes the meat as it cooks, creating a rich flavor and tender texture unlike any other steak. It's the perfect cut for grilling, open-fire cooking, or slicing thin for a true Brazilian-style feast. 

  • Upper 2/3 USDA Choice
  • Humanely Raised
  • Dry-Aged 10-14 Days
  • Utah born, raised, & harvested
Loading image: Logos of 'Utah's Own', 'USDA Choice', and 'Dry Aged 10-14 Days' on a white background Logos of 'Utah's Own', 'USDA Choice', and 'Dry Aged 10-14 Days' on a white background
Spend $199 to get free shipping
  • American Express
  • Apple Pay
  • Diners Club
  • Discover
  • Google Pay
  • Mastercard
  • PayPal
  • Shop Pay
  • Venmo
  • Visa

FAQs

Does ZF beef contain artificial ingredients?

No, our beef is 100% natural and contains zero artificial ingredients.

Why isn't the beef bright red?

We do not utilize carbon monoxide (or any chemicals / artificial colorings) in the vacuum sealing process , which results in a slightly less red color while the beef is INSIDE the packaging. Rest assured, your beef is FRESH. Once exposed to oxygen, the beef will return to a red color.

My beef arrived cold but not frozen. Is it safe to eat?

Yes, if your beef arrives cold, then it is FRESH and 100% safe to eat.

ZF Buy-Back Guarantee

We stand behind the quality of our beef. If you're not completely satisfied with your purchase, we'll make it right — no questions asked. Simply contact us within 7 days of delivery, and we’ll offer a full refund or product replacement.

Dry-Aged Beef: Preferred by Chefs, Beef Lovers, & Steakhouses

Natural Process: Carcasses are hung in a temperature & humidity controlled environment for 10-14 days. This expensive process results in major weight loss of the beef carcass but yields unmatched culinary benefits.

Enzymatic breakdown: Over time, natural enzymes tenderize the muscle fibers, resulting in a more buttery, melt-in-your-mouth texture. The muscle becomes less chewy and easier to cut through.

Crust Development: The moisture loss from dry aging allows you to form a spectacular crust on your steaks like you would expect from a high-end steakhouse.


For Best Results, Try This!

Other methods work too, but this one is tried and true.

1. Dry Brine

Pat steak dry. Salt both sides liberally with a coarse grain salt such as kosher. Place on a wire rack & sheet pan uncovered in fridge for 2-24 hours.

2. Reverse Sear

Remove pan from fridge and place in a preheated oven at 225°F. Bake until steak reaches an internal temperature of 115°F-120°F for medium rare. Remove and let steak rest for 10 minutes.

3. Sear & Rest

Preheat a cast iron pan, flat-top, or grill at high heat. Add a touch of oil with a high smoke point (avocado, tallow, or grapeseed). Sear 45–60 seconds per side to form a crust. Remove and let steak rest for 5 minutes.

Back to top