Picanha Wagyu | BMS 6-7

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).

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

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!

 Note this video is of a Wagyu BMS 8-9 Picanha.

• Get Ready: Take your Picanha roast out of the fridge, letting it sit for about 30-60 minutes to reach room temperature. This helps it cook more evenly.

• Season Well: A good amount of coarse sea salt is all you need. Rub it all over and let the flavor seep in.

• Grill Time: Fire up the grill to a high heat. With the fat side facing down, sear the roast for about 2-3 minutes until it’s nicely browned. Flip it and sear the other side too.

• Low and Slow: Now, lower the heat, or move the roast to a cooler part of the grill, fat side up. Let it cook for about 25-30 minutes for a medium-rare finish. Use a meat thermometer to check the internal temperature - you’re aiming for 130°F for medium-rare.

• Rest Up: Once it’s cooked to your liking, let the roast rest for about 10-15 minutes. It locks in the juices, making sure every slice is moist and flavorful.

• Slice it Up: Now’s the moment of truth. Slice against the grain into steaks or thin slices, whichever you prefer. Each slice is packed with flavor and ready to be savored.

Enjoy the juicy, flavorful experience of Meat N’ Bone’s Choice Picanha Steak BMS 6-7, and take your BBQ game to the next level!

BMS6-7? 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 6-7 or it may not. A steer graded BMS 6-7 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. The higher grade the cow, the more likely the Picanha will look like you want/expect it to look.

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

WHY WEIGHTS 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 different 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 it's 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.