The cut people talk about. From HighMark Beef Co., a 5th-generation Texas ranching family raising pasture-based cattle with intention from start to finish, this picanha comes from animals that are pasture-raised, grass-fed, and grain-finished for the right balance of flavor and tenderness. It’s a cut known for its signature fat cap, deep beef flavor, and the kind of texture that keeps people coming back for it. What makes it different Picanha is all about quality and precision. That fat cap isn’t just for looks, it renders as it cooks, naturally basting the meat and creating a rich, balanced bite. HighMark selects cattle for consistency and marbling, ensuring this cut delivers every time. With a hands-on approach from pasture to finish, their focus on land stewardship and cattle health translates directly into better fat, better texture, and better flavor. How it cooks (and why it matters)Keep it simple and let the cut do the work. Cook it fat-side down first to render and develop a crust, then finish to your preferred doneness. Slice against the grain and you’ll get that perfect balance: tender, juicy, and full of flavor in every bite. How we love to use itTraditionally grilled and sliced (Brazilian-style), skewered and cooked over open flame, or simply seared and served with salt and something fresh on the side. This is one of those cuts that doesn’t need much to impress. From the ranchHighMark Beef is rooted in five generations of Texas ranching, with a focus on raising cattle the right way: on pasture, with thoughtful grazing management, and systems designed for long-term land health. Their approach is simple: stay hands-on, stay consistent, and never cut corners. Pasture-raised, grass-fed, grain-finished beef, done with intention from start to finish.
