A thick fat cap over lean sirloin - the cut Brazilian steakhouses are built on.
Grill it whole and carve it at the table, or cut it into thick steaks and sear them hot and fast. Either way, that fat cap does the work and you take the credit and compliments from the table.
That buttery fat cap is the whole game, and scoring it opens up more surface to render and crisp. Salt it generously, get the grill or pan ripping hot, and start it fat-side down, letting it render good and proper before you flip it to finish on the meat side. Bank the coals to one side, or leave a burner off if you're on gas, so you've got somewhere to move it when the flames come up. Pull it at 120F for a 130 medium-rare finish, rest it 10 minutes, and slice against the grain.
Or, once you've got the hang of it, skewer it in a C-curve and carve steaks off as it cooks, churrasco style. That's how they do it in Brazil, and it turns dinner into a bit of a show.
Your steak, vacuum-sealed and flash-frozen at peak freshness, packed with dry ice and shipped to arrive within 48 hours. Keep frozen until you're ready; thaw in the refrigerator 24 hours before cooking.
Our heritage Black Angus cattle are raised with intention—on open Tennessee pasture and finished with purpose. Every cut is hand-selected at peak quality—dry-aged, hand-butchered, and flash-frozen to preserve exceptional marbling, tenderness, and flavor. It's beef the way it was meant to be—rich, rewarding, and never ordinary.
Because quality like this should come with confidence.
At North 36 Farms, your satisfaction isn't just our goal—it's part of who we are. Whether you're ordering a ribeye for the weekend or choosing a gift from our Farm Shop, we want you to feel confident and cared for. If something's not right, we'll make it right. Simple as that.
When you choose better beef, you deserve better service.
Pasture to Table
Beef raised the right way — from our pasture to your table.
Family Owned & Operated
Our founders cared for our earliest cows and built the fences for our first pasture.
Custom Feed Program
Grass-fed on Tennessee pasture, grain-finished, never rushed.
Single Origin
Raised in Middle Tennessee to our uncompromising standard.
Loin
Picanha is the cap of the top sirloin, with a thick layer of fat over lean muscle. As it cooks, that fat renders down and bastes the meat - rich, beefy, and tender, with a finish unlike anything else on the grill. It's the crown of Brazilian churrasco, salted and grilled fat-cap up. It stayed rare in the States for years because American butchers break the sirloin down and lose the cap into lesser steaks.
