Picanha Wagyu | BMS 6-7

The Star of Brazilian BBQ, Elevated by Wagyu Genetics

Welcome the Picanha Wagyu | BMS 6-7 to your grill—the cut that defines Brazilian churrasco, now enhanced with the rich marbling of Wagyu. Nestled at the top of the rump, the Picanha (or rump cap) is prized for its signature fat cap, which crisps up beautifully over high heat to baste the meat in its own savory juices. With a Beef Marbling Score (BMS) of 6-7, this roast strikes the perfect balance: it offers the juicy, buttery texture of Wagyu without losing the robust, beefy depth that makes Picanha a butcher’s favorite.

Whether you’re hosting a weekend tailgate or a intimate dinner, this cut remains tender and flavorful whether roasted whole or sliced into steaks. It’s the hero of your next cookout, delivering a restaurant-quality experience with simple, high-heat cooking.

Sourced from Care, Not Commodities

We partner with a mid-sized, family-owned Wagyu program that prioritizes quality over volume. Processing only 140–175 steers per week, this team ensures every animal receives individual attention. These Picanhas come from cattle with superior Japanese Kuroge Tajima bull genetics, fed for longer periods at a slower pace than typical commercial Wagyu. The result is a cut that consistently tastes better and eats better than mass-market alternatives, with a depth of flavor that comes from careful raising and selective breeding.

Why BMS 6-7?

A BMS of 6-7 indicates a high level of intramuscular fat, ensuring every bite is juicy and delectable. However, it’s important to note that marbling is graded on the Ribeye muscle, not the Picanha itself. While your Picanha will be high-quality and well-marbled, it may not look identical to a Ribeye of the same grade. This BMS level provides the ideal "sweet spot" for Picanha—rich enough to be luxurious, but beefy enough to satisfy traditional grill masters.

How to Cook Your Picanha

The Picanha is forgiving and flavorful. Follow these steps for the best results:

• Get Ready: Remove the roast from the fridge 30–60 minutes before cooking to reach room temperature for even cooking.
• Season Well: A generous amount of coarse sea salt is all you need. Rub it over the entire roast, including the fat cap.
• Sear the Fat: Fire up your grill to high heat. Place the roast fat-side down and sear for 2–3 minutes until the fat is golden and crispy. Flip and sear the other side.
• Low and Slow: Move the roast to a cooler part of the grill or lower the heat. Cook fat-side up for 25–30 minutes for medium-rare. Aim for an internal temperature of 130°F.
• Rest Up: Let the roast rest for 10–15 minutes before slicing. This locks in the juices for a moist, flavorful experience.
• Slice Against the Grain: Cut into thin slices or steaks against the grain to ensure maximum tenderness.

Note: This video features a Wagyu BMS 8-9 Picanha, but the technique remains the same.

Frequently Asked Questions

What is Picanha?

Picanha, also known as the rump cap or coulotte, is a cut from the top of the rump. It is famous in Brazilian cuisine for its thick fat cap, which renders down during cooking to keep the meat incredibly juicy and flavorful.

Why are there weight ranges instead of exact weights?

Because the Picanha is a natural muscle cut and not a processed steak, each one varies in size. We group them into weight ranges (e.g., 2-3 lbs) and price them at the lower end of that range. This ensures you always get at least what you paid for, even if your specific cut is on the larger side.

How does BMS 6-7 compare to higher grades?

BMS 6-7 offers a excellent balance of marbling and beefy flavor. Higher grades (like BMS 8-9 or A5) are richer and more buttery, but BMS 6-7 maintains the traditional texture and robust taste that many grill masters prefer for Picanha.

Is this Wagyu?

Yes. This Picanha comes from cattle with Japanese Kuroge Tajima bull genetics, raised in a specialized program that focuses on slow feeding and careful handling to produce high-quality, well-marbled beef.

How should I store my Picanha?

Keep the Picanha refrigerated until you are ready to cook. If you don't plan to use it within a few days, you can freeze it. Thaw it slowly in the refrigerator before cooking for the best texture.

Can I slice it into steaks before cooking?

Yes! You can slice the Picanha into individual steaks before grilling. Just be sure to keep the fat cap attached to each steak for maximum flavor and juiciness.

What is the best way to season Picanha?

Traditional Brazilian churrasco uses only coarse sea salt. The high quality of the beef and the rendering fat cap provide all the flavor you need. You can add black pepper or garlic powder if you prefer, but salt is the classic choice.

Why is the marbling on my Picanha different from the Ribeye?

Beef grading is based on the marbling in the Ribeye muscle. While the whole steer is graded BMS 6-7, the Picanha muscle may have a different marbling pattern. It will still be high-quality and flavorful, but it may not look exactly like a Ribeye of the same grade.