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The Cream of the Crop: 45-65 Day Dry-Aged Tomahawk
Edging: Single Bevel for Right-Handed
" this cut from the rib primal showcases its rich
Our Porterhouses are Dry Aged for about 15 days and then WET aged for 30+ days
Picanha | USDA Prime Size:XXL | 5-6 Lbs The Cream of the Crop:Brazils Most Prized Cut, Curated for Your Grill Picanha (pronounced pee KAHN yah) is the crown jewel of Brazilian barbecue, known in the U. S. as the Top Sirloin Cap. What sets it apart is its signature 3 4 inch fat cap, which renders during cooking to baste the meat from within, delivering a richness and depth of flavor that standard sirloin simply cannot match. At Meat N Bone, we dont just sell Picanha; we curate the best in class option. Our USDA
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