Weekend Favorite
$83.00$74.70
Picanha
A 2.5 lb Texas-raised picanha with its signature fat cap intact. Roast it whole, steak it out, or skewer it churrasco-style — the steak insiders order first.
- Ships frozen and cold-packed, delivered to your door.
- Worthy of the table — or we’ll make it right.
Ranch-to-Table Control
Premium Quality
Delivered With Care
Consistent Standards
Texas-raised. Chef-trusted. Worthy of the table.
Details
The Full Story.
Ask a Brazilian steakhouse what the best cut on the menu is and they'll point here. Picanha — the top sirloin cap — carries a thick layer of fat along one side that bastes the meat as it cooks, producing a steak that's juicy, deeply beefy, and remarkably tender for its price. Our 2.5-pound whole picanha gives you options: roast it whole over indirect heat, slice it into thick steaks for the grill, or curve it onto skewers, fat-side out, churrasco-style. Score the fat cap, salt it generously, and cook it fat-side toward the heat to let that cap do its work. It's the cut steak lovers graduate to once they've been around — and once you've cooked one, it earns a permanent spot in the rotation.
Features & Benefits
Why You’ll Love It.
- Signature fat cap — Self-bastes during cooking for a juicy, rich result.
- 2.5 lb whole cut — Roast whole, slice into steaks, or skewer for churrasco.
- Steakhouse favorite — The most-requested cut in Brazilian grilling tradition.
- Strong value — Premium eating quality at a friendlier price than middle meats.
- Texas-raised beef — From our own ranch program.
- Halal beef program — Raised and processed to Halal standards.
The Method
Our Cooking Recommendations.
Pick your fire.
Fat-side-out skewers with charred edges and juicy centers.
- Score the fat cap lightly without cutting into the meat and season generously with coarse salt.
- Cut the picanha across the grain into 2-inch steaks, then curve each piece into a C shape with the fat outside.
- Thread onto sturdy skewers and grill over medium-high heat.
- Rotate frequently so the fat renders and bastes the meat without burning.
- Rest briefly, slice thinly across the grain from the skewer, and return it to the grill if more cooking is needed.
Chef’s tipRender the fat cap patiently. Picanha's best flavor comes when the fat browns instead of scorching.
Food safetyUSDA safety minimum for whole beef steaks/roasts: 145°F with a 3-minute rest.
Pull Temps
125°FRare135°FMed-Rare145°FMedium150–155°FMed-Well160°FWell
Pull thick steaks about 5°F early for carryover.An even rosy center with the fat cap acting as its own baste.
- Score the fat cap and season the whole picanha generously.
- Place it fat-side up in a 325°F oven or over indirect grill heat.
- Cook until the center is about 10°F below your desired final temperature.
- Finish fat-side down over high heat or under a broiler to brown and crisp the cap.
- Rest 10–15 minutes and slice across the grain.
Chef’s tipIdentify the grain before cooking; it can change direction across the roast, so adjust your slicing angle as needed.
Food safetyUSDA safety minimum for whole beef steaks/roasts: 145°F with a 3-minute rest.
Pull Temps
125°FRare135°FMed-Rare145°FMedium150–155°FMed-Well160°FWell
Pull thick steaks about 5°F early for carryover.Slow smoke with a crisped fat cap at the finish.
- Score the fat cap, season, and preheat the smoker to 225–250°F.
- Smoke fat-side up until the center is about 10–15°F below target.
- Move to a very hot grill or skillet.
- Sear the fat cap first, then the meat side, just long enough to brown.
- Rest 10 minutes and slice across the grain.
Chef’s tipPicanha does not need brisket-style cooking. Keep it steak-like and stop well before the fat fully renders away.
Food safetyUSDA safety minimum for whole beef steaks/roasts: 145°F with a 3-minute rest.
Pull Temps
125°FRare135°FMed-Rare145°FMedium150–155°FMed-Well160°FWell
Pull thick steaks about 5°F early for carryover.Beef Education
How We Grade Our Beef.
We grade our Angus and Texas Wagyu using the Japanese Beef Marbling Score (BMS) — a scale focused on marbling, richness, and eating quality.
The BMS score shown is based on the minimum IMF% rating, among other quality factors. Only 100% fullblood Wagyu can receive an “A” scored rating.
USDA Choice → Choice+
USDA Prime → Prime+
Beyond Prime — Wagyu
3
4
5
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7
8
9
10
11
12
OP76 Angus
OP76 Wagyu
| OP76 Program | BMS | Min IMF% | Marbling | USDA Grade | OP76 Score |
|---|---|---|---|---|---|
| Angus Gold 3+ | 3 – 4 | 12%+ | Modest – Moderate | Choice+ / Prime | Premium |
| Angus Platinum 4+ | 4 – 6 | 15%+ | Slightly Abundant | Prime / Prime+ | Premium+ |
| Wagyu Gold 7+ | 7 – 8 | 27%+ | Moderately Abundant | Beyond Prime | Luxury |
| Wagyu Platinum 8+ | 8 – 12 | 31%+ | Very Abundant | Beyond Prime | Ultra |
Angus Gold 3+
Angus Gold 3+
Our everyday premium Angus. Clean, beefy flavor with visible marbling — a clear step above grocery Prime.
Angus Platinum 4+
Angus Platinum 4+
Top-tier Angus selected for richer marbling and a more buttery, special-occasion bite.
Wagyu Gold 7+
Wagyu Gold 7+
Texas Wagyu with deep, melt-in-your-mouth marbling well beyond USDA Prime.
Wagyu Platinum 8+
Wagyu Platinum 8+
Our richest program — intensely marbled Wagyu for an unforgettable centerpiece cut.
Cooking & Storage
Simple to Get Right.
Thaw
Move to the fridge 24 hours before cooking for an even thaw.
Cook
Sear hot in cast iron or grill; pull at 130°F for medium-rare.
Rest & Serve
Rest 8–10 minutes, slice against the grain, finish with salt.
Store
Keep frozen until ready; cook within 3–4 days of thawing.
Complete Your Box
Add Extra Cuts.
Round out your delivery with the cuts your table reaches for — add to your subscription or buy one-time.
Denver
NY Strip
Boneless Ribeye
T-Bone
Porterhouse
Reviews
Chef-Approved. Customer-Loved.
Rated 4.9 across verified subscribers.
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“Market at Outpost delivers meat quality that far surpasses anything I’ve found at local grocers—even their organic selections. The freshness is unmatched, and it shows up in every meal I cook. When you start with truly high-quality meat, the results speak for themselves.”
Master Home Chef -
“The difference in freshness and flavor from Market at Outpost is unreal. Their meats outperform the ‘organic’ cuts at my usual grocery store every single time. Great meals start with great ingredients—and Market at Outpost sets the standard.”
Master Home Chef -
“I didn’t realize how much freshness mattered until I started buying my meat from Market at Outpost. It’s noticeably better than the organic options at my local grocers, and my meals have improved because of it. High-quality meat truly is the foundation of a great dish.”
Master Home Chef
“Out on the dirt with the crew at Outpost 76, you quickly realize they don’t just raise cattle—they honor a way of life. The grit and precision they pour into their steers, from the formulation of their feed program to the rotation of their grazing pastures, is a masterclass in agricultural excellence. Every ounce of that hard work shows up in the marbling, the deep flavor, and the unmatched quality of the beef. It’s flat-out unbelievable. I run their product proudly, and as long as I’m standing behind a flame, Outpost 76 will anchor my menus.”Chef Corey Bowers
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