One of Brazil’s most delectable grilled meats: picanha. Pronounced “pee-KHA-nyah” in Portuguese, this tender cut of beef is indisputably a carnivorous heaven on earth.

Around 1.8kg to 2kg per slab.

About the producer: Jack's Creek, Riverine Australia, or Thomas Foods International Australia, Angus Pure Grain-Fed

Angus Pure Grain Fed follows a more tailored approach, where cattle are finished at TFI’s state-of-the-art feedlot on a carefully designed grain ration. Rather than relying on days on feed alone, TFI uses outcome-based feeding protocols to consistently achieve specific marbling and eating quality targets. This enables flexibility to meet customer requirements while ensuring efficient, predictable results.

The Angus Pure program includes a structured, tiered grading system enabling partners to align product specifications with a range of pricing tiers and market segments.

With strong supply chain integration, robust compliance systems, and brand alignment across markets, Angus Pure gives you the tools to build a differentiated, trusted Angus beef offering with the confidence of consistency, quality, and long-term program support.

Our signature feeding program is tailored to harness every ounce of energy and protein from locally sourced wheat and barley, setting our Angus Pure Grain Fed beef apart. Combined with our strong commitment to quality, this results in consistent, well marbled Angus Pure Grain Fed beef.

• Raised without Antibiotics - Angus Pure Grass Fed beef is antibiotic free, which means no antibiotics are used to promote growth or ward off disease in our cattle.
• No Added Hormones - TFI Angus Pure beef is raised with no added hormones or steroids.
• Humanely Raised - TFI ensures that all the animals in our supply chain are treated with compassion, so that they live as comfortable and stress-free lives as possible.
• GMO Free - With consumer preferences moving toward more natural food options, TFI has strict processes in place to guarantee that all certified grass fed cattle are GMO-free.

Jack’s Creek Black Angus beef is derived from superior Black Angus cattle, grain fed for 150 to 170 days on a specifically formulated high energy grain diet. Our cattle are only bred from the best bloodlines and are independently verified as being 100% Black Angus, having no added hormones and being free from antibiotics.

Jack’s Creek Black Angus cattle have the unique advantage of being predominately bred, grown and grain fed in the prime agricultural region of the Liverpool Plains, New South Wales. This vertically integrated formula ensures the cattle enjoy a stress free life-cycle which supports safe, healthy and consistently marbled beef.

Independently Verified by Certified Angus Group Pty Ltd:

• 100% Black Angus
• No Added Hormones
• Free from Antibiotics

The award-winning Riverine beef is raised in the lush, temperate Riverine region. It is produced from carefully selected cattle that are raised on natural pastures and then finished on a balanced diet of cereal grains. This grain diet creates beef with rich flavour and even marbling. Underpinned by the Meat Standards Australia (MSA) grading system, experience exceptional quality, every time.

Note: Actual product may be slightly different from image.

How to barbecue picanha at home

The most important part of preparing Picanha is buying the right meat.

 What to do

1. Cover the meat and rest at room temperature for 20 minutes. If you’d like to serve it on a big skewer like they do in churrascaria restaurants, cut the picanha into three pieces against the grain. Picanha is a big piece of meat and should be cut again at home before grilling. If you don’t have the large skewer you can still grill picanha in thick steaks.

2. Season the meat with thick, coarse salt. Traditionally, Brazilian cuisine celebrates the flavours of the meat so not much seasoning is needed. However, if you fancy spicing it up a little bit, try the below steps to create Chilli & Lime Picanha skewers.  

•  Chop 5 jalapeno peppers, 1 onion and blend in a food processor along with 1 tsp. salt and 2 cloves of garlic. Blend together until a paste is formed and then place the mixture in the fridge until you’re ready to use it. This will be your serving sauce. 

•  Mix together 1 chopped onion and 4 cloves of garlic and whisk together with 2 tbsp of oregano, 120ml lime-juice, 1 bay leaf, 1 tbsp of salt and a little black pepper. This will be the marinade for the meat. 

•  Place your cuts of meat into a large dish and pour the marinade over ensuring all of the meat is coated. Cover and place in the fridge for a minimum of 2 hours.

3. Now you’re ready to Churrasco! (That’s South American for grilling). Remove the jalapeño concoction from the fridge and allow it to come to room temperature in preparation for serving. Remove the meat chunks from the marinade and discard any excess before sliding onto skewers. Place the steak skewers onto the grill and cook for around 2-3 minutes on each side. Do not turn the meat over until the first side is nearly burnt, but the meat is still about 20-30 degrees from being 'done'. 

4. Place the piping hot skewers onto a serving platter along with the spicy jalapeño sauce from earlier. Don’t worry about serving the picanha all at once, in traditional churrascaria restaurants, the meats are served a little at a time, as soon as they come off the grill, so serve and enjoy… ¡Salud!