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Picanha Steak 0.7 lb

$1942

The Picanha Steak comes from an area on the rump above a fat cap.  It is also known as the sirloin cap or rump cap. The best way to prepare a Picanha Steak is by grilling it.

  • Approximately 10-13oz (.6-.8lbs)
A&M Panhandle Beef

Quality Beef, Flavor Guaranteed

"I can't buy steaks at the grocery store anymore after ordering from these guys! I just get meat delivered on repeat. "

"Hooked from first order. Their beef is incredible and your ordering directly from a family ranch."

"I get steak boxes delivered every 2 weeks during the summer. We grill out every weekend!"

"I love the build your own bundle option. It's so much more flexible than what Good Chop and Butcher Box offer."

Our Process

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  • LOCALLY RAISED

    A&M Panhandle Beef Partners is the culmination of a dream of a ranching family in the Oklahoma panhandle. The A&M, Rodney and Susie Albert and their oldest and his wife Tyler and Jordan McReynolds have combined the offspring of their cow/calf ranches to form the foundation of their operation to provide pasture raised, corn finished, sustainable beef for the consumer.

  • NUTRITION

    Our pastures are high plains native grasses and introduced grasses. A combination of Buffalo and Side Oats Grama native grasses along with Old World Bluestem.

  • WINTER FEEDING

    During the winter months, we supplement our native pastures with a ration of fresh hay bales and 20% range cubes of all-natural ingredients like corn or sunflower meal. This provides the fuel our herd needs until the spring grasses start growing again.

  • STRESS-FREE ENVIRONMENT & QUALITY BEEF

    Cattle raised on pasture grasses in an stress-free environment set the foundation for producing well-marbled, tender, and flavorful beef.

    We use a stocking rate (the number of acres required to raise one cow and her calf) acceptable for the current conditions to allow healthy conditioning for our herd and growth of their calves.

    During prime conditions, it takes 20 acres to raise a cow-calf.Proven genetics ensure our cattle provide healthy, marbled, and tender beef.

  • SUSTAINABILITY & PROCESSING STANDARDS

    Stocking rates and other conservation practices help sustain environmental health and produce quality beef.

    Through the Natural Resources Conservation Service of USDA, we participate in Texas A&M's Grazing Animal Nutrition Lab diagnostic services to ensure optimum feeding rations during the winter months.

    USDA-inspected processing guarantees consumer safety and allows for nationwide distribution

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