This Cap of Rump or Picanha Wagyu Beef is coming from full Bred animals 100% Japanese Wagyu, carefully raised in Spain Free pastures, pampering the calves constantly with a carefully selected grass and cereals diet.
Farm: Santa Rosalia
Breed: Pure Bred Wagyu
Beef Marbling Score (MBS): 7+
Diet: carefully crafted grain ration for 350 days. Standard feed time is 120 days.
Butcher's note: you will receive a whole Picanha. Exceptional for a roast or an unforgettable steak night.
They say that Wagyu is the best beef that money can buy. Certainly, no arguments from us there. However, what is the best cut? Well, it may well just be these incredibly succulent and quite frankly gorgeous Wagyu steaks. Melt in the mouth tender with the buttery marbling to make these the ultimate fillet steak. Cooking Tips: To ensure the best taste for your wagyu steaks, we recommend to serve them medium rare. Make sure you rest the steak for as long as you cook it to allow the juices to absorb into the meat
WHY IS OUR WAGYU PICANHA THE BEST IN CLASS?
We work with what we consider to be the best Wagyu program in the US. This program processes a small amount of steers every week (140-175) which allows them to put care into every steer. These Picanhas come from a mid sized family owned company that puts a lot of care into each cut.
We have compared this program to others from major chains and stores, and we find that it consistently tastes better and eats better. This may be because these animals are fed for longer and at a slower phase than what you will find with other wagyu brands. The genetics of their animals are superior as well they’re very selective with the bulls they use from Japan (Japanese Kuroge Tajima bull).
BMS 7-8? HOW DOES THAT WORK?
Steers are graded based on the amount and distribution of marbling in the ribeye muscle at the cut surface after the carcass has been ribbed between the 12th and 13th ribs. That means that the Picanha is graded based on the marbling of the Ribeye (graders do not inspect Picanha or ANY other muscle... but the Ribeye)
Not every Picanha will be marbled like a Ribeye, its Picanha. Not a Ribeye.
What this means is that your Picanha may be marbled like a Rib Eye BMS 8-9 or it may not. A steer graded BMS 8-9 will definitely be high quality and will have superior marbling.
There are several ways to cut the Beef Rump cap, but often you’ll find that the most simplistic way brings out the best flavour in the meat. Below we will give you a quick recipe on how to cook Beef Rump in the oven.
- Start by preheating your oven to 120 degrees so it’s ready for the beef later.
- Take a pan skillet on high heat and add in an oil or fat. Beef dripping is recommended, however, oil or butter will work just as well.
- Season the meat generously with salt and pepper – simple seasoning goes a long way when it comes to beef cuts.
- Once seasoned, place the meat fat face down in the pan and reduce the heat down to low.
- You may notice that the fat will reduce quite a bit whilst in the pan, and the residue will simmer. Drain this fat our of the pan and put aside for later.
- Place the meat back in the pan fat side down once again and cook for around 6-8 minutes or until the fat crisps.
- Flip the meat over and baste the top of the meat with the remaining fat residue. Keep cooking until the meat is a beautiful pinkish colour on the inside.
- Take the meat to the oven and cook for 10-15 minutes and let the meat rest.
- Cut the meat against the grain to ensure it has the best texture and isn’t chewy.
- Serve and enjoy!
Looking for more?
Click here to have a read of some of our other recipes.
A minimum of 3 months from shipment
Larger than expected so not all of it is Picanha. Anything above the 3rd vein is a cut other than Picanha. However, tasty, tasty Beef that I will be buying again.
Don't do what I did and take your eye of it while cooking. I actually burned my 1st cut of steak. A cos£ly mistake never to be repeated.
Look online how to cut and cook this great Beef for best results.
The Wagyu Picanha Steak has ruined all other steaks for me, there is no way that I can turn back....
This is a must try cut for everyone that loves steak.
Cut it into nice thick steaks along the grain, then season with table salt or fine sea salt on both sides and the edges, leave for a few hours, then cook on a BBQ or in an Iron Griddle Pan. I actually trimmed some of the fat off the top of the steak and rendered that in the pan first to use as the cooking fat instead of oil.
I have been lucky enough to eat Japanese A5 Fillet in Japan but this still wins for me and you can get about 7 steaks from the cut which is very good value.
A rare cut of this calibre in the UK, a must-try.
This is the Queen of all cuts! Undeniably the best Picanha in the market of accessible meats.
Cooked on a BBQ, Sous vide, Pan... in any way is just unbeatable...
Get one! Bring your friends and do a gourmet experience... just be aware! Prepare your pockets cause after the first one... you will buy again!