Wagyu Picanha

The Brazilian steakhouse star, cut as a steak: sirloin cap with a thick, crispy fat cap.

The cut

A boneless picanha steak cut from the top sirloin cap, about 0.98 lb, with the signature fat cap left on. Serves about 2.

Flavor

Juicy and beefy. The rendered fat cap bastes the meat as it cooks and turns crisp and golden.

How to cook

• Lightly score the fat cap in a crosshatch pattern and salt generously with coarse salt.
• Grill or cast iron: start fat-side down over medium heat for 4 to 6 minutes to render and crisp the fat, then sear each side 3 to 4 minutes over high heat.
• Churrasco style: slice the steak into thick strips with the grain, fold each into a C-shape with the fat on the outside, skewer and grill.
• Rest 5 minutes, then slice thin against the grain. Common targets: medium-rare 130–135°F, medium 140–145°F.

Size & price basis

Per steak, avg 0.98 lb. Actual weight varies. Weights are approximate averages.

How it ships: Frozen, in insulated packaging with dry ice. Vacuum sealed, individually wrapped.

Food safety: USDA recommends cooking whole-muscle beef to 145°F with a 3-minute rest and ground beef to 160°F. Doneness temps below are common chef targets.