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  • Picanha Wagyu | BMS 8-9
  • Picanha Wagyu | BMS 8-9 - Meat N' Bone
  • Picanha Wagyu | BMS 8-9 - Meat N' Bone
  • Picanha Wagyu | BMS 8-9 - Meat N' Bone
  • Picanha Wagyu | BMS 8-9 - Meat N' Bone
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    Picanha Wagyu | BMS 8-9

    Rated 4.9 out of 5
    Based on 332 reviews
    translation missing: en.products.product.price.regular_price $76.99
    translation missing: en.products.product.price.sale_price $76.99 translation missing: en.products.product.price.regular_price
    Sale
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    Description of Picanha Wagyu | BMS 8-9

    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, it's 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.

    We do offer Australian BMS8-9 Picanha for a slight premium. We feel the taste is different and actually prefer the Domestic Picanha. But Australian Picanha marbling is more consistent as the inspection process of Wagyu in Australia is government regulated, unlike in the US where Wagyu programs self grade.

    HOW DO I COOK IT?

    The first video we have ever made, and of course... it had to be about Picanha. Learn to grill Picanha in less than 3.5 minutes!

     

    WHY WEIGHT RANGES?

    While the Picanha  (aka Coulotte) is not a muscle it is not a steak.. meaning, we don't get to trim it and cut it to an exact weight. Each steer will be different and its Coulotte will be of a size... because we sell online at pre-determined prices we have divided the Coulottes in weight ranges. We price the Picanha to the lower end of the weight range... so if its a 2-3 lb, we are pricing it at 2 lbs. So while you may be getting the smaller end of the weight, range... you are still getting what you paid for.

     

    average rating 4.9 out of 5
    Based on 332 reviews
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    97% of reviewers would recommend this product to a friend
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    Rated 4 out of 5
    332 Reviews
    Reviewed by John B.
    Verified Buyer
    I recommend this product
    Rated 5 out of 5
    Review posted

    Outstanding

    Outstanding Picanha. The one I received was a bit shy of the low end of the weight range, but Meat n Bone comped me a discount on the next purchase, and they even went one further and broke the weight ranges down by half a pound just to be more accurate. Very professional.. They continue to deliver amazing quality and an awesome service. God-send to have a place like this down here in Miami. I rubbed mine down w the Notorious P.I.G. Rub and it came out great. Slow and low at 225 to 120 internal, then cranked up the broiler and crusted it off for 5 min.

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    Rated 5 out of 5
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    Reviewed by Joseph C.
    Verified Buyer
    I recommend this product
    Rated 4 out of 5
    Review posted

    Pushing "P"

    So this is maybe a hard review because this was done Side by Side taste test with the Ribeye!

    Very Good, but didn't have full control over the custs because it was "pre-cut and hard to Find my Landmarks for the known "Sweet Spots"

    I will say that I've had Prime grade Picanha which in a blond taste wouldn't be much different.

    Would like to give this another try.

    I did Sous Vide the ones in the photo, before the Sear, which came out overall better than just seared on the grill!

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    Rated 5 out of 5
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    Reviewed by Leith A.
    Verified Buyer
    I recommend this product
    Rated 5 out of 5
    Review posted

    Excellent

    Amazing piece of meat extremely juicy and tender

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    Rated 5 out of 5
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