Committed to Regenerative Agriculture
Thousand Hills is more than just grass-fed beef—it’s a commitment to regenerative agriculture and sustainable farming practices. Raised humanely across 50 hand-selected family farms in the United States, their cattle are 100% grass-fed and finished, grazing on nutrient-rich, pesticide-free pastures throughout their lives. No added hormones or antibiotics—just pure, high-quality beef you can feel good about.
Thousand Hills beef isn’t just better for the environment; it’s better for your health, too. It’s rich in omega-3 fatty acids, vitamins, and antioxidants, making it a nutritious choice for your meals. And the taste? Exceptionally flavorful, with a natural, savory profile that truly sets it apart.
We sell a variety of cuts of Thousand Hills beef at all Milam’s store locations, including skirt steak, ground beef, ribeye, and our new favorite! Check out Chad Milam’s favorite way to prepare picanha below.
Chad Milam’s Grilled Picanha
Recipe By: Chad Milam
Chad Milam is one of the grilling experts in the Milam family. With three hungry kids to feed, he grills several times a week and is constantly searching for the simplest and most delicious ways to serve a meal that everyone will enjoy. He loves grilling grass-fed picanha for his family of five. It’s incredibly rich and juicy when the fat cap melts into the meat, adding a savory, buttery flavor to every bite.
Ingredients:
3 lbs. Thousand Hills Grass Fed Picanha
Coarse Sea Salt
Freshly Ground Pepper
Garlic Powder
3/4 Stick of Salted Butter
1/4 to 1/2 cup fresh cilantro, coarsely chopped
1-2 tbsp garlic, minced
Instructions:
1. Prepare the Garlic Butter: Let butter soften to room temperature and cut into smaller slices. Transfer to a bowl and add the cilantro and minced garlic. Use a fork to gently knead cilantro and garlic through the butter until it reaches a soft and spreadable consistency. Set it aside.
2. Score the fat cap of the Picanha in a crisscross pattern to a depth of about halfway through the fat (do not score further than halfway). This helps prevent the Picanha from contracting into a ball shape during cooking.
3. Grill fat side down on high heat for 3-4 minutes (watch for flare ups and reposition the meat if so). Turn the meat fat side up and cook an additional 3-4 minutes.
4. Remove the Picanha and slice it into pieces that are about 1.5-2 inches thick (cutting with the grain). You should get 3-5 steaks out of the large piece of meat depending on the thickness of cut.
5. Return the steaks to the grill, placing the new edges you just exposed from cutting, face-down. Grill undisturbed for 2 minutes and then flip. Once steaks reach an internal temperature of approximately 130 degrees (for medium rare) or 5 degrees before your final degree of doneness. Remove steaks and dollop the cilantro butter on top. Loosely cover with foil and let rest for 5 minutes.
Enjoy!
