Picanha Steak | Wagyu BMS 8-9

Dive into a Brazilian favorite with a dash of luxury—our Premium Picanha Steak Wagyu BMS 8-9, exclusively at Meat N' Bone. Picanha is that cherished cut from the backside of the cow, known far and wide for its tender goodness and rich flavor. We've taken this beloved cut up a notch with Wagyu, known for its melt-in-your-mouth marbling, scored 8-9 for its top-notch quality.

Every bite of our Wagyu Picanha Steak is a flavor fest, thanks to the beautiful marbling that makes Wagyu a king in the beef world. It’s all about giving you a steak that’s a cut above the rest, memorable and oh-so satisfying.

Grill it to golden perfection or give it a quick sear, our Picanha Steak Wagyu BMS 8-9 is all about bringing that rich Meat N' Bone quality right to your plate. Get ready for a taste that's nothing short of amazing, with a texture that's just as impressive. Your journey into superb meats begins right here with Meat N' Bone’s Wagyu Picanha Steak.

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.

Do note that marbling is not a driving indicator of tenderness, hence not all beef graded "Prime" is equal.

How to cook it?

• Ease into it: Let your Wagyu Picanha Steak chill out at room temperature for about 30-60 minutes before it hits the heat. It’s all about getting that perfect cook.

• Season Simple: A good dash of sea salt is all you need to make the flavors of this premium cut really sing.

• Sear the Beauty: Get your grill or skillet screaming hot, then sear the steak for about 1-2 minutes on each side. You’re looking for a nice, crusty sear that’ll lock in those juicy flavors.

• Take it Easy: Lower the heat to medium and let the steak cook to your liking. Around 3-4 more minutes should get you to a nice medium-rare.

• Rest Up: Give your steak a 10-minute break before you dive in. It helps the juices spread out evenly.

• Slice it Right: Cut against the grain to unveil the tender goodness of Meat N' Bone's Wagyu Picanha Steak. Each slice is a ticket to flavor town.