Picanha

This cut from the rump features a flat muscle topped with a layer of fat, a favorite in South American cuisine. Our cut undergoes a minimum of 21 days dry-aging process in a controlled environment, where precise temperature, humidity, and airflow are key to its enhancement. This meticulous aging not only refines the meat’s flavour and tenderness but also reduces moisture content, intensifying its natural flavours to deliver a concentrated and rich taste profile. The extended aging fosters the development of complex flavours, including earthy undertones and a hint of nuttiness, bringing a depth of character to every delicious bite.