Picanha is a roast, a glorious one and one of the top selling items at Meat N' Bone. However, many are intimidated or simply do not have enough people to feed to buy a whole Picanha.
We have decided to cut some of our beautiful BMS 8-9 Picanhas for your consumption. A 12oz portion, large enough to fill anyone up...
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.