Overview

Our Picanha is cut from the sirloin cap of 100% Akaushi Wagyu—an elite beef
known for its snow-white marbling and rich, buttery finish. This Brazilian-style
favorite features a thick fat cap that bastes the meat during cooking, rendering
into juicy, beef-forward perfection. Whether grilled whole or sliced into steaks,
it’s an unforgettable centerpiece with primal flavor and refined texture.

Flavor Profile

First bite: fat cap crackles into golden crust, releasing mesquite-kissed aroma.
Mid-palate: deep umami and velvet texture coat the palate with savory warmth.
Finish: clean, rich finish balanced by salt, flame, and that signature Wagyu melt.

Pairs perfectly with chimichurri, roasted garlic, or smoked sea salt and an earthy Malbec or caipirinha.

Best Uses

• Churrasco Classic: Skewer into thick steaks, season only with rock salt, and grill over open flame.
• Oven-Roasted: Sear fat-side down, then roast whole at 275 °F until medium-rare, slicing thin to serve.
• Steakhouse-Style: Cut into thick steaks and reverse-sear for a crusty finish with edge-to-edge pink.
• Taco Upgrade: Thin-slice across the grain and pile into flour tortillas with charred onions and lime crema.

Cooking Tips

Score the fat cap lightly and bring to room temperature before cooking. For traditional
grilling, salt generously and sear over high heat, turning occasionally to baste the meat.
Internal temperature should reach 130 °F (54 °C) for medium-rare. Rest for
10–15 minutes before slicing thinly across the grain to preserve tenderness and flavor.

Product Details

Cut from pasture-raised Akaushi Wagyu cattle finished on a curated diet in West Texas,
each Picanha is hand-trimmed, vacuum-sealed, and flash-frozen at peak freshness. Packaged
in a matte-black, gold-embossed pouch and shipped chilled on dry ice—this is fire-kissed
excellence, ready for the grill or carving board.