This is the Picanha roast and similar to the steak cut, the roast is highly sought after in Brazil and at Brazilian steakhouses. In the U.S. they’re known as the Sirloin Cap. 
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Remember, our beef is all Non-Hormone Treated, Verified Natural, and CARE Certified.  Graded 2/3 Choice - Prime, which is the best of the best!
Dry-Aged 28 days.  For reference, beef from the grocery store is dry-aged 24-32 hours.
What is dry aging?  
Dry aging is the process by which large cuts of beef are aged for anywhere from several weeks to several months before being trimmed and cut into steaks. It's a process that not only helps the steak develop flavor, but also makes it far more tender than it would be completely fresh.