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Pure Black Barley Fed Angus Beef Picanha | avg 3.5-4lbs

Member Pricing: $76.49

Barley-Fed | 3-4 pounds | MB5+

The Best Kept Secret in High End Steak

no gmo barley fed no hormones
  • Pure Black focuses on high genetic Angus cattle and raises them in the style of Japanese Wagyu with a 250-day barely feeding regiment
  • Picanha cut is less known is because it's very difficult to find. This rare cut is normally only made available to high-end restaurants, and though wildly popular in South America, it's a harder to source for meals in the home — until now.
  • The fat cap slowly cooks and dissolves into the meat, creating one-of-a-kind taste and melt-in-your-mouth experience.
  • A robust flavor and tenderness similar to the sirloin steak. 
  • A premium marbling score of MB5+ means that this cut grades higher than 99% of beef you'll find in America — a testament to the superior level of marbling, luxurious tenderness, and unbeatable flavor you'll find with this cut. 

Available In:


Nutritional Content

A 4 ounce cut of Picanha provides a massive 33 grams of protein

Also known as:

• Rump Cover
• Rump Cap
• Sirloin Cap
• Culotte Steak

Cooking Suggestions

• To cut into steak, placing it fat side down will make for an easier slice.
• Always cut the picanha with the grain. That is, cut the meat in the same direction as the fibers. Once cooked and rested, what really matters is the final cut of the steak, which will then be sliced against the grain for maximum tenderness.
• Bring the meat to room temperature and pat it dry with a paper towel.
• Picanha is a prized cut that produces a full, memorable beefy
flavor, so simple seasoning works best. Just some coarse salt will
highlight the natural flavor.
• Place seasoned steaks in a heavy frying pan on high heat, fat side down first to render, before searing on both sides.
• Once a rich, golden crust has formed on both sides, turn the heat
down to medium and cook for 3-4 minutes on each side for medium rare.
• Cover with foil and allow to rest for 5-10 minutes before cutting and serving.If you'd rather roast it whole full, then cut into steak afterwards, preheat the oven to 355°F and put a cast iron pan on high heat.
• Score the fat cap slightly and rub it in with coarse salt. Sear the picanha, fat side down, without any added oil.As it cooks, beef fat will be released into the pan. Drain out some of the fat (but don’t throw it away) and continue to render the fat until the outside is beautifully crisp.
• Turn over the meat and baste it with the reserved fat.
• Transfer the picanha to the oven and cook it for 30 minutes until the internal temperature reaches 122°F.
• Remove the beef from the oven and let it rest for 10-15 minutes. Once rested, carve it into steaks, then slice each steak against the grain and serve.

Wine Pairing

• A South American wine is ideal, so look into an Argentinian Malbec or Chilean Cabernet Sauvignon and Carmeneres.

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About Pure Black

Pure Black Barley-Fed Angus delivers a new standard in luxury through superior marbling & unrivaled tenderness. It features a premium Black Angus cattle breed, pristine pastures, and no added hormones.

Working directly with dedicated farmers across southern Australia, Pure Black starts with careful cattle selection. They know exactly where our cattle are from and how they have been bred.

Pure Black Angus cattle are peacefully raised on some of the world’s best pastures and once ready, are finished with a custom barley ration.

Angus are known throughout the world for their ability to consistently produce the finest high quality beef. The superior meat quality of Angus cattle comes from their ability to lay down intra-muscular marbling during the finishing phase, together with excellent tenderness, texture, flavor, meat color and fat color.

Pure Black Barley Fed Angus Beef is guaranteed to be tender, juicy and full of flavor.