Wagyu Rump Cap/ Picanha
Gallery
Wagyu picanha is a unique Picanha experience, distinguished by its intense marblingΓÇöthin streaks of fat running through the meat. This marbling gives the meat a creamy, buttery texture when cooked.
The fat cap is thick and creamy white, contrasting beautifully with the red meat and adding richness and flavor during cooking.
Cooking and Presentation:
Traditional Preparation: In Brazilian churrasco (barbecue), the picanha is often cut into steaks with the fat cap left on, then skewered and grilled over an open flame. The fat cap renders down, basting the meat and keeping it juicy.
Slicing: After cooking, it is typically sliced against the grain into thick, succulent pieces, showcasing the marbling and juicy interior.
Serving: Often served with simple accompaniments like coarse salt, chimichurri sauce, or farofa (toasted cassava flour).
Why Wagyu Picanha?:
Flavor: The intense marbling of Wagyu beef makes the picanha exceptionally flavorful, tender, and juicy.
Texture: The fat cap and marbling create a melt-in-your-mouth experience.
Luxury: Wagyu picanha is a premium cut, often reserved for special occasions or high-end dining.