“I’m a Vermont transplant now living in central Florida. We have a lot of Brazilian friends there who make picanha and I wanted to make it for my family here because it is absolutely delicious!!! I reached out to 3 butchers in the area and the only one who carried this amazing cut was the Chalker farm. Cindy Kayhart called me back within a few hours and met me at their little shop. This is the first time I’ve had farm fresh picanha and everyone loved it! I thought I bought too much but it went so fast I almost didn’t get to take picture!!! It’s so easy to make. Just buy it from the Chalker farm, thaw, rinse, pat dry and sprinkle both sides liberally with course salt then let it sit 30mins-1hr and grill to your preferred doneness. Slice it so each piece has the fat cap. Either eat the fat or toss it- the beef cut alone is very lean. I can’t thank Cindy enough for offering this rare, delicious beef cut in Vermont. Highly recommend!!!”
Butchers
“I’m a Vermont transplant now living in central Florida. We have a lot of Brazilian friends there who make picanha and I wanted to make it for my family here because it is absolutely delicious!!! I reached out to 3 butchers in the area and the only one who carried this amazing cut was the Chalker farm. Cindy Kayhart called me back within a few hours and met me at their little shop. This is the first time I’ve had farm fresh picanha and everyone loved it! I thought I bought too much but it went so fast I almost didn’t get to take picture!!! It’s so easy to make. Just buy it from the Chalker farm, thaw, rinse, pat dry and sprinkle both sides liberally with course salt then let it sit 30mins-1hr and grill to your preferred doneness. Slice it so each piece has the fat cap. Either eat the fat or toss it- the beef cut alone is very lean. I can’t thank Cindy enough for offering this rare, delicious beef cut in Vermont. Highly recommend!!!”