Birdwood Beef

New in the case — Picanha (pronounced pee-KAHN-yah). One of the most prized cuts in Brazilian-style cuts.

If you’ve never heard of it, you’re not alone — but it might become your new favorite cut.

Picanha comes from the top sirloin and is known for its signature fat cap on top. That layer melts as it cooks, keeping the meat juicy and adding incredible flavor without needing much seasoning.

Think of it as a cross between a steak and a roast — simple, tender, and full of beef flavor.

How to cook it:
• Leave the fat cap on
• Season with salt and pepper
• Grill or roast until medium-rare
• Slice thin, against the grain

It’s easy, forgiving, and hard to mess up — perfect if you’re looking to try something a little different without overcomplicating dinner.

Ranch-raised, right here at home. Come grab one and give it a try.

Thank you for letting us spend time with our families today.