Wagyu Beef Cap of Rump, Wagyu Picanha USA +/- 1.3Kg

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This Wagyu Picanha Cap of Rump from SNAKE RIVER FARMS, is imported from the US into the UK for only a couple of restaurants in London, amazing and exclusive product, that you can now enjoy at home too.

This is hands-down the most popular beef in Brazil. Picanha (pronounced pee-KAHN-yah) is known states-side as Top Sirloin Cap, Fat On... and the fat is what makes all the difference.  

This cut packs a lot of flavor and offers one of the best price-value proposition. While Picanha is best cooked in open flames (charcoal or wood), it can also be cooked with gas or in the oven

This Wagyu Picanha is one of the best value propositions for domestic Wagyu Beef. Simply put, you get a whole lot of Wagyu beef for the price. Wagyu has a distinct flavor as a result of the beautiful intramuscular fat that is unique to the breed... and it does make it more tender and flavorful.

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).

BMS8-9? 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 Picanah will be marbled like a Ribeye, its Picanha. Not a Ribeye. 

What this means is that your Picanha may be marbled like a RibEye BMS 8-9 or it may not. A steer graded BMS 8-9 will definitely be high quality and will have superior marbling...  but if you are expecting superb marbling the sure bet is to go with a RibEye or go for Japanese A5 beef.

 

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.

 Instructions:

  1. Start by preheating your oven to 120 degrees so it’s ready for the beef later.
  2. 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.
  3. Season the meat generously with salt and pepper – simple seasoning goes a long way when it comes to beef cuts.
  4. Once seasoned, place the meat fat face down in the pan and reduce the heat down to low.
  5. 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.
  6. Place the meat back in the pan fat side down once again and cook for around 6-8 minutes or until the fat crisps.
  7. 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.
  8. Take the meat to the oven and cook for 10-15 minutes and let the meat rest.
  9. Cut the meat against the grain to ensure it has the best texture and isn’t chewy.
  10. Serve and enjoy!

Looking for more?

Click here to have a read of some of our other recipes.

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