🥩 Picanha Steak – Imported A5 Japanese Wagyu | Iconic Brazilian Cut with Unmatched Marbling
Experience the rich, juicy flavor of Brazil’s most beloved steak — elevated to unmatched luxury with our Imported A5 Japanese Wagyu Picanha. Also known as the Coulotte or Rump Cap, this triangular cut is celebrated for its tender meat, robust beefy flavor, and the iconic fat cap that crisps to perfection during grilling.
Imported directly from Japan and graded A5 — the highest possible Wagyu grade — this Picanha is intensely marbled (BMS 10–12), delivering buttery texture, deep umami, and a melt-in-your-mouth experience that traditional Picanha simply can’t match. It’s ideal for Brazilian churrasco, pan searing, or reverse searing, and makes for a bold and flavorful centerpiece.
🔥 Why Choose Our A5 Japanese Wagyu Picanha?
✅ Authentic A5 Japanese Wagyu – Unrivaled marbling and tenderness
✅ Signature Fat Cap – Renders and crisps during grilling for extra flavor
✅ Unique Triangular Cut – Rich beefiness with silky texture
✅ Perfect for Slicing & Skewering – Great for traditional churrasco or grilling
✅ 100% Natural – No hormones, antibiotics, or artificial additives
✅ Flash-Frozen & Vacuum-Sealed – Maximum freshness preserved
✅ Nationwide Shipping – Delivered frozen with dry ice
🧑🍳 Cooking Tips
Traditional Brazilian Style (Churrasco):
Cut Picanha into thick steaks with the fat cap intact.
Skewer in a “C” shape, fat-side out.
Season with rock salt only.
Grill over open flame or charcoal, turning until crust forms and internal temp reaches ~130°F for medium-rare.
Slice thinly against the grain and serve immediately.
Pro Tip: Rest before slicing and finish with a drizzle of chimichurri or sea salt flakes.
💬 What Customers Say
“The best Picanha I’ve ever had — the Wagyu marbling made it unbelievably juicy and tender.” – Verified Buyer
“Cooked churrasco-style and it blew everyone away. Rich, buttery, and full of flavor.” – Verified Customer
