Santa Carota Carrot Finished Picanha Roast

Our Santa Carota beef program exemplifies our tenet that a steak only tastes as good as it was raised. The cattle on this farm are free to roam on the Pettit family ranch in California, and what's more: they are grass-fed and carrot finished. The farm keeps up to 1 million pounds of carrots out of landfills every day by feeding them to their cattle.

The health benefits of this beef cannot be understated. The cattle are organically raised, hormone and gluten free, non-GMA, and high in vitamins like B12 and beta-carotene, which absorbs in the body as Vitamin A. The result is a healthier cut of meat.

The picanha roast from this program is no exception to any of these rules. Also known as the "rump cap" or "sirloin cap," this cut of meat is exceptionally tender, flavorful, and buttery, with the added moisture from carrots finishing it off. This cut would taste delicious either roasted or grilled.

1 x ~2lb Picanha Roast