This item is scheduled to be in stock on 2/9/24 - please reach out to us to get notified.
Our best- selling steak prized for a buttery soft texture similar to filet mignon, paired with bold beefy flavor savored by enthusiasts of grass-fed and dry-aged beef.
Restaurants throughout America prefer Imperial Wagyu for its exceptional marbling-to-price ratio. It is free from growth hormones, antibiotics, and animal by-products.
(1) frozen picanha steak, about 12oz
• Thickness: varies by piece, since the steaks are individually cut from the whole picanha (rump cap)
• Serving Size: about 8-12oz per person
• Texture: Tender & buttery - a delicious balance of steak-texture and fattiness.
• Flavor: medium to high beefiness
• Brand/Farm: Imperial
• Grade/BMS: Reserve, Signature, Classic, & Market (ranked from fattiest to leanest)
• Type: F1 Wagyu x Angus cross
• Origin: America
Picanha's Exquisite Upgrade Picanha, a celebrated Brazilian BBQ essential, is a rare and luxurious beef cut. Its tenderness rivals that of filet mignon, while its robust, deep beef flavor mirrors the richness found in ribeye. Widely acknowledged as one of the most exquisite and flavorful beef selections, wagyu picanha is a genuine delight for devoted meat enthusiasts, offering unparalleled indulgence in every bite.
Our Favorite Cut The ample fat cap naturally bastes the steaks, ensuring a succulent bite, no matter your chosen cooking technique: • as a whole steak or into smaller cubes • thin slices or cubes for kbbq, yakiniku, and grilling • detailed cooking instructions are included below
FULLBLOOD VS CROSSED WAGYU Wagyu translates to "Japanese Cow." Most Wagyu we consume is from the Japanese Black (Kuroge Washu) breed. By law, wagyu in Japan are Fullblood (100% wagyu genetics) with no cross-breeding.
Fullblood Wagyu are genetically unique to have the highest intramuscular fat (marbling) and have a low melting point of ~ 78°F, resulting in the famous melt-in-your-mouth experience.
Japan used to export live Fullblood Wagyu to the world. In 1997, though, Japan declared the Wagyu breed a living national treasure and banned exports. Today, there is a small amount of Fullblood Wagyu outside of Japan.
CROSSED WAGYU GENETICS - higher F numbers = more wagyu DNA - most are F1 and F4 are the rarest Farmers achieve genetic variations by crossing Wagyu with Angus. Higher percentages of Wagyu genetics lead to higher F numbers and more Wagyu characteristics in the beef. Most Wagyu in the U.S. & Australia are F1 Crosses (50% wagyu).
WAGYU DIET INFLUENCES BEEF FLAVOR - Grain Diet: mild beef flavor - Grain & Grass Diet: medium beefiness - Grass Diet: strong beef flavor Many Australian Wagyu farms allow their cattle to graze on grass, creating a deeper beef flavor profile similar to dry-aged meats. Most American Wagyu farms follow Japanese-style grain feeding, producing a milder flavor profile.
MARBLING & TEXTURES Crossing wagyu is a hard science, and there's a wide variance in quality from different farms. Marble scores range from USDA choice to slightly leaner than A5. We scour the world to find the best quality of wagyu in each category.
Generally, Australian Wagyu programs typically marble out better than American Wagyu, but some exceptions exist. Beef marble scores (BMS) measure the amount of intramuscular fat. Higher BMS scores are fattier, and lower BMS scores are more balanced in steak texture. The highest BMS scores will be slightly leaner than the melt-in-your-mouth A5 Japanese Wagyu.
WAGYU BRANDS Like wine, each brand/region of Wagyu will be distinct from the others. Farms will differ in genetics, animal husbandry, environment, and diet. Learn the differences by tasting wagyu from different farms across the world.
Method: Pan-Sear or Grill
Use the same cooking methods as USDA prime and aim for medium-rare. The picanha can be cooked as a full roast alternative to prime rib, or as steaks of any thickness.
HOW TO CUT PICANHA
Trimming & Cutting Instructions • leave the thick top fat cap on • trim the thin lay of silver skin off underneath (helps to cut this off after you cut your steaks) • Cut the steaks to your desired thickness with the grain (with the pointy end facing north, cut your steaks horizontally). • Watch the youtube video for reference.
THAWING, PREP, & COOKING TIPS
Thawing • If your picanha is frozen, safely thaw the whole picanha in the refrigerator for 3-4 days before cooking. • Allow the steaks to come up to room temperature right before cooking. • Follow safe handling instructions when preparing food.
Seasoning • Add a light coat of salt before cooking. • Optional: base with butter and garlic. • Best: if you have A5 wagyu, brush the leftover fat in the pan after cooking over your other steaks for a velvety mouthfeel.
Ideal Serving Temperature • Medium | 140°-150° after resting or • Medium-Well | 150°-155° after resting
Tips • Steaks will continue to cook as you take them off the heat. • You can always re-cook the steak in the pan if it's too rare after cutting. • Rest your steaks for 10-15 minutes after cooking, so the juices don't flow out while cutting.
COOKING VIDEO #1
COOKING VIDEO #2
Steak Doneness Hack
Learn how to tell if a steak is done cooking with the finger test in the video above.
Although not required, the reverse-sear method is recommended for thick steaks over 1.5 inches. This simple technique takes extra time, but is the best way to cook a steak by reducing moisture loss.
Traditional Method 1. sear with high heat first 2. finish with lower heat
moisture loss & overcooked edges
Reverse-Sear Method 1. low and slow heat over time 2. sear at the end
juiciest steak & even cooking
what is reverse sear?
Reverse-sear is a simple 2-part cooking technique.
STEP 1 Slow cook at a low temperature until the steak reaches your desired pre-sear temperature (usually a few degrees below your final cooking temperature). how: sous-vide, smoking, convention mode in your home oven, air-fryer, grill, and any form of low heat.
STEP 2 Pat down the exterior completely dry with paper towels. Sear all sides with high heat to form an even and brown crust. how: cast iron with a smoking hot pan, direct fire over a charcoal grill, and any form of direct heat.
There are many ways you can reverse-sear. Sous-vide is the easiest because you can keep the steak in the water bath for an extended period of time while your guests come.
If you don't use a sous-vide, you will need a meat thermometer.