WAGYU PICANHA / RUMP CAP / SIRLOIN CAP

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Pan / Grill / 800 degrees

Place the meat in the refrigerator one day before cooking. We recommend leaving the meat in the vacuum bag. One hour before cooking, you can place the meat on your kitchen counter to allow it to come to room temperature.

Preheat your grill or pan to the highest possible temperature. Oil or clarified butter is not needed, as enough fat will render out during searing. Sear your steaks as hot and for as short a time as possible, turning them regularly, approximately every 30 seconds.

Once the steaks have reached the desired level of browning, remove them from the direct heat and place them on the grill over indirect heat. Cook the steaks on the grill at approximately 120°C until they reach the desired internal temperature.

For the best possible flavor, we recommend searing the steaks to a maximum of medium (54°C). Tip: Use a meat thermometer. This is the only way to ensure you achieve the perfect level of doneness. Once the thermometer shows your desired temperature, let the steaks rest for 2-3 minutes.

Whether on a gas grill, a Beefer, or a rotisserie, with the dry-aged Wagyu Picanha you'll experience barbecue at its finest. Treat your guests to a tender steak and irresistible flavors.

Discover our Wagyu Picanha recipes, learn how to perfectly grill or sous-vide this delicious piece of meat, and impress your guests with a barbecue experience like in Brazil.
In other countries, this premium cut is also known as "Cap of Rump" or "Top Sirloin Cup," while in Germany and Austria, due to its location, it is also known as "Schwanzstück" (tail piece). Throughout South America, picanha is a key ingredient in the famous churrasco and an essential part of any good barbecue.

The frequently asked question about the difference between the terms Tafelspitz and Picanha is answered by the preparation method. Picanha and Tafelspitz are theoretically the same cut, but Picanha retains its characteristic fat cap when trimmed, while this is removed from Tafelspitz. Since the fat cap protects the meat from the heat on the grill, thus preserving its juiciness and flavoring the Wagyu beef, we retain this valuable layer of fat.

Our picanha steaks are cut from the finest parts of the rump. Those who love the slightly nutty flavor and buttery melt-in-your-mouth texture of Wagyu beef will experience a whole new level of taste with this dry-aged steak. The tender picanha cut is also a high-quality, richly marbled alternative to the classic rump or ribeye steak.