Uruguayan Picanha — Top Sirloin Cap

The picanha — also known as top sirloin cap or tapa de cuadril — is the crown jewel of South American BBQ and one of Uruguay's most internationally recognised export cuts. Its signature thick fat cap renders beautifully over an open flame, creating an intensely flavourful crust while the lean muscle beneath remains juicy and tender.

Frigorífico Pando's grass-fed picanha comes from Hereford and Angus cattle — never hormones, never grain-finished. The combination of Uruguay's temperate pampas climate, year-round grass availability, and Gaucho ranching heritage produces a picanha with a flavour profile that grain-finished alternatives simply cannot replicate.

Available whole (~1.2–1.8 kg), trimmed with fat cap intact, or portioned into skewering steaks. Strong demand from Brazilian churrascaria importers, Chinese premium retail, North American Wagyu-alternative buyers, and Middle Eastern grilling markets. USDA, Halal and EU documentation per container.