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Giles and Mary Wadle started farming shortly after they married in 1956. They raised cows, pigs, corn, beans, two daughters and one son on 500 acres in rural Knoxville, Iowa.
The family worked hard to preserve the land that Giles and Mary spent their 59 years together nurturing. The eldest daughter’s family of two daughters and one son planted their roots in Pleasantville but spent most days down on the farm learning and growing what was started by Giles and Mary.
The one son returned to the area after raising his one son and daughter in Northern Iowa. While working away from the farm, one son started traveling the nation selling animal nutrition products, meeting and learning from large ranch managers, veterinarians, animal nutrition specialists, and every old soul in between.
After Giles and Mary moved from the farm, the next generation’s one son moved to the acreage to continue the farming tradition. After Giles death in 2016, the two One Sons joined forces to fulfill a dream of owning a cattle operation. Starting with 10 heifers and 1 bull, “One Son’s Farm” was started on 160 acres of the family land.
Today, One Sons Farm has grown to 100 head of Simmental Angus cows, with Spring and Fall calving. Using an all-natural feeding program (no antibiotics or added hormones) the farm produces great-tasting, high-quality beef for your family’s table.
One Son's Farm - Michael Wadle and Jacob Schletzbaum
Address
View map1121 75th Ave Knoxville, IA 50138
Hours
24/7
Orders Shipped:
Ships nationwide every Monday and Wednesday.
Pick-Up Options
Pick-up available on our farm!
Picanha steak is a true star, renowned for its bold beef flavor and tender, juicy texture. This cut, popular in Brazilian cuisine, is perfect for grilling, roasting, or skewering for a traditional churrasco. Known for its fat cap that adds flavor and moisture during cooking, picanha is a favorite among steak lovers who enjoy a flavorful, hearty meal with a unique twist.
Brazilian Classic: Picanha is the signature steak of Brazil, often served in churrasco (Brazilian BBQ) and renowned for its rich flavor and tenderness.
Fat Cap Flavor: The fat cap is essential for flavor and moisture, creating a deliciously crispy exterior while keeping the meat juicy inside.
Grill-Ready: Picanha sears beautifully on the grill, allowing the fat to render and form a crisp crust that enhances the flavor.
Unique Cut: This cut is taken from the top of the rump, offering both tenderness and a bold beefy taste, making it a favorite for grilling enthusiasts.
High in Protein: A great source of lean protein to support muscle growth and recovery.
Rich in Iron and Zinc: Helps with the production of red blood cells and supports immune function.
B Vitamins Boost: Important for energy production and cognitive health.
Grilling: Grill over medium-high heat for 4-5 minutes per side, making sure the fat cap is rendered for a crispy finish.
Roasting: Roast with the fat cap facing up to allow it to render and baste the meat as it cooks.
Slice Against the Grain: For maximum tenderness, slice picanha against the grain after cooking.
Rare: 120–125°F
Medium-Rare: 130–135°F
Medium: 140–145°F
Medium-Well: 150–155°F
Well Done: 160°F+
Order picanha steak online directly from trusted farmers and butchers, and enjoy premium meat delivered straight to your door. Skip the grocery store and feel confident knowing you're supporting local producers while enjoying top-tier beef for your next meal. Learn more about ChopLocal steaks and how to prepare them: https://choplocal.com/blog/introduction-to-steak-101/
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