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  • Picanha Wagyu | BMS 6-7 - Meat N' Bone
  • Picanha Wagyu | BMS 6-7 - Meat N' Bone
  • Picanha Wagyu | BMS 6-7 - Meat N' Bone
  •  

    Picanha Wagyu | BMS 6-7

    Rated 4.9 out of 5
    Based on 59 reviews
    translation missing: en.products.product.price.regular_price $42.99
    translation missing: en.products.product.price.sale_price $42.99 translation missing: en.products.product.price.regular_price
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    Description of Picanha Wagyu | BMS 6-7

    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).

    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.

     

    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 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 59 reviews
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    97% of reviewers would recommend this product to a friend
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    Rated 4 out of 5
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    59 Reviews
    Reviewed by Gavin H.
    Verified Buyer
    I recommend this product
    Rated 5 out of 5
    Review posted

    Delicious!

    The quality of this Picanha was excellent. The flavor and tenderness was incredible!!

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    Rated 5 out of 5
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    Reviewed by Diana H.
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    I recommend this product
    Rated 5 out of 5
    Review posted

    Gaucho style

    Salted and grilled over an open flame, it’s hard to beat this piece of meat. It was tender and incredibly flavorful.

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    Rated 5 out of 5
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    Reviewed by Thomas S.
    Verified Buyer
    I recommend this product
    Rated 5 out of 5
    Review posted

    Chasing The Char

    As we all know, every serious steak eater is forever looking for the perfect sear. We really enjoyed our latest version of picanha cooking methods which is a variation on the reverse sear. We used a propane grill at 275 F to bring the Kosher salt dry-brined picanha up to an internal temp of 100 F, rotating often. We then pulled them, sliced them about 1/2" thick across the grain and seared them on a cast iron skillet in a 1000 F pizza oven. We truly savored each bite we shared from the seemingly unending, hour long, umami feast. The top drawer Super Tuscan was a beautiful complement and pink Himalayan salt. We all agreed that it was some of the best beef we've ever had and we love our beef!

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    Rated 5 out of 5
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