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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.
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).
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.
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.
What is the best of both worlds? Wagyu Picanha. Tenderloin is, as expected, tender. But it lacks flavor. Normal (choice) Picanha can be tough. With Wagyu, it’s a whole nother story. Super flavorful, tender, rich, delicious and forgiving, in my opinion, there is nothing better. When my parents drive through town, I bought them two Australian BMS 8-9 Wagyu steaks to take home. They loved them. I love them. I buy them all of the time. They are worth every penny. If they become too popular and the price goes up, I will claim you all.
This is my favorite steak that Meat n Bone sells , it ranks up there with one of my favorites of ant steak that I have purchased. This steak checks all the boxes - intense flavor, super tender , and super easy to cook. I dry brine with kosher salt and finish off with the Maldon salt.
I have been purchasing whole picanha from Meat-N-Bone for over a year and have been pleased with those. This was the first time I purchased individual steaks, which i did because sometimes a whole picanha is too much if we don't have guests. I bought 4 of these steaks and three of them looked like steaks I would cut. The fourth (it is pictured in the photo) was not only an end piece but I could tell when frozen that it had been cut on an angle to the grain (not close to with the grain). I ended up cutting this one piece into two pieces and tried to correct the grain situation with a cut cut on a diagonal. It did end up being tender but if someone had just cooked it as it came, I believe they would have been disappointed.
If this was the only issue, I would have rated this somewhere between a 3 and a 4. What really led to the 2 stars was the fact that one of the 3 steaks I cooked not only had a gamey taste but it was also sour tasting. Definitely a bad piece of meat.
Think I will just stick to buying whole picanha and hope I don't get another bad piece.
I cooked this today before work and didn’t want to go! I was stuffed. The marbling was fantastic and flavor was on point. Might consider getting a whole one for the holidays!! Will order again!
Amazing! The steak was delivered to my door. It was very juicy and full of flavor.
My only gripe was that 2 of the 3 steaks I ordered had the fat caps mostly trimmed down. The third one had plenty of fat and rendered beautifully. The steaks themselves were so flavorful, even with only salt and pepper on them. Would definitely recommend this cut.
Dear Godddddddd. Just a little salt and pepper and straight to some wood coals...pulled it off at 110° and I was in meat heaven.
This picanha has become my favorite steak. For me, it is better than A5 Japanese wagyu. It is tender but not as rich. Cook it with a good sea salt. Best steak in the world.
