PICANHA the Ribeye is fabricated from

the Ribeye is fabricated from the upper rib cage along the spine

Grading: USDA Prime (Top 3% of all cattle)

Cut Profile: The short rib is prized for its superior marbling and rich flavor

Cut Profile: Extremely flavorful and tender steak due in part to its excellent fat content

Source: Prime Angus

PICANHA the Ribeye is fabricated fromSource: Prime Angus Grading: Prime, All Natural Breed: 100% Black Angus Cut Profile: The picanha, also known as the sirloin cap, is a traditional Brazilian cut with a bold, beefy flavor and a rich layer of fat which bastes the meat as it cooks. Perfect whole on the grill or roasted, or cut into thick steaks cooked medium rare to medium for maximum tenderness. Weight: Each Picanha weighs approximately 2. 5 lbs.