Sirloin Caps "Picanhas"

The Wagyu difference

Wagyu cows are prized for their physical superiority. Each bovine is fed
a specialized diet for 600 days that includes fresh grass, alfalfa and rice straw.

In-depth flavor and marbling

Although lauded for its prized fat, decadent Wagyu beef has a lower cholesterol count than chicken or turkey. This premium selection of beef is revered throughout the world for its prime in-depth flavor and extraordinarily intricate marbling.

Wagyu Picanha steak from Brazil

Wagyu Picanha steak from Brazil looks like the standard Picanha cut but is more flavorful. The meat has more marbling than a regular Picanha with a richer fragrance. Each Wagyu bite melts in your mouth.

The name Picanha comes from the pole farmers used to herd cattle on the Iberian Peninsula during colonial times and the branding tool of the same name.

A multitude of premium cuts

A Wagyu Picanha is instantly recognizable from a multitude of cuts. Each cut should weigh around two pounds. Going any higher in weight results in a “coxão duro” (silverside) tougher cut.

Wagyu beef coulotte steaks

Proper thickness is around one centimeter for maximum tenderness.
The true flavor of the cut comes from the sirloin cap fat on the steak. Enjoy the distinct aroma and cook to your family’s liking.

Picanha Versus Ribeye

Any steak lover may describe ribeye as the king and picanha steak from Brazil the queen. These premium cuts share similar fat content and tenderness. Both take around the same time to cook.

Wagyu Picanha steak from Brazil can be cooked with just a sprinkle of salt. Ribeyes are usually seasoned with salt, black pepper and garlic powder.

The cap fat renders into the strands as the Wagyu picanha steak cooks, giving it big and distinct flavor. Slice fat side down and savor each tender bite.

The perfect way to marinate a Picanha steak from Brazil

Combine lemon pepper, Brazilian sofrito, dried parsley, and mustard for the marinade. Slice the meat in the same direction as the fiber and season both sides for 15 minutes. Grill at 350°F and pair with rice, burgers, chimichurri, meat platters, and much more Picanha steak from Brazil can also be called rump cover, rump cap, sirloin cap or even culotte steak. Harvested from underused muscles of the rump, butchers normally cut it in triangular shapes to enhance the thick layer of fat called the cap fat.

Look for each cut’s size, fat content, and excess liquid in the packaging. Smaller cuts tend to be better and easier to cook.

How to cook Wagyu beef coulotte steaks

Start by bringing the Picanha steak from Brazil up to room temperature. Choose between barbecue, rotisserie, grilling or roasting. Pat the cut dry with a paper towel and trim off any pronounced skin to ensure evenness when cooking.

The golden crown

A heavy-based pan is best for cooking Wagyu Picanha steak from Brazil. Place the fat side down on high heat to render and then sear on both sides. A golden crust will emerge that can signal the end of the cooking process or you can continue for a well-done cut.

Well-timed grilling

After cleaning your fired-up grill with a wet paper towel and tongs, rub a small nugget of fat on the grate to prevent the steak from sticking to the grill. Place steaks on the outer edges for well-timed cooking. Close the hood and cook for six minutes before flipping.

To bring out the marbling and buttery flavor, place the steaks in the center of the grill after flipping and sear on both sides.

A roast for any day

Roast the Wagyu Picanha steak from Brazil whole and then slice for an exceptional treat. Preheat the oven. Rub a fat nugget on a cast iron pan. Amp up the heat and sear the Picanha fat side down. Do not use any oil because the sirloin cap fat will release.

Reserve fat for maximum flavor

Drain the fat when the cut is crisp, but don’t throw it away. Flip the meat and baste in the fat you set aside. Finish in the oven for 30 minutes. Make sure to allow the Picanha to rest before carving against the grain.

Ramp up flavors with charcoal cooking

Churrasco, traditional Brazilian barbecue, uses the steps of slicing, skewering and grilling Wagyu Picanha steak from Brazil. Carve into three or four thick crescent pieces and skewer. Season and cook over a charcoal cooker for 20 minutes. Steak should be turned over at least twice to ensure even cooking.

Upgrade your holidays or any occasion with Wagyu Picanha steak from Brazil. Our stellar customer service and fast shipping ensure you get to experience this culinary delight in its most premium form. Experience the Wagyu difference with Grand Western Steaks. Place your order today!