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- Description
Wagyu, originally from Japan, is celebrated for its superior marbling, tenderness, and rich, buttery flavor. First introduced to the U.S. in 1975, Wagyu beef now appears on menus at top restaurants worldwide. Historically used in Japan for pulling heavy loads, the breed was valued for its endurance—a trait linked to its unique ability to develop intra-muscular fat, or marbling, which enhances both flavor and tenderness.
Our Wagyu Picanha, also known as rump cap or Coulotte, is a flavorful and tender cut of beef from the top sirloin. It is prized for its thick fat cap, which bastes the meat during cooking, resulting in a juicy and flavorful steak.
What is Picanha?
Cut of Meat:
Picanha is a cut of beef taken from the top sirloin, specifically the rump cap or sirloin cap.
Fat Cap:
A distinctive feature of picanha is its thick fat cap, which is typically left on during cooking to enhance flavor and moisture.
Flavor and Texture:
Picanha is known for its robust beefy flavor and tender texture, similar to sirloin.
