Piedmontese Beef Picanha Roast Broth & Beyond then grilled or seared to

then grilled or seared to 130–135°F for medium-rare

Perfect balance of lean meat and moisture

Known for its rich

smoky flavor

making them ideal for braises

Piedmontese Beef Picanha Roast Broth & Beyond then grilled or seared toThe Piedmontese Beef Picanha Roast, also known as the top sirloin cap, is a cut made famous in Brazilian barbecue. Naturally leaner than Wagyu or Angus, Piedmontese cattle add tenderness without excess fat, while the cap provides just enough richness to baste the roast as it cooks. Raised by the Lambert Family at Triple Creek Ranches on thousands of acres of pristine Smoky Hills grassland in northern Smith County, Kansas, this roast is perfect for