Translation missing: en.products.product.price.regular_price $149.99
Translation missing: en.products.product.price.sale_price $149.99 Translation missing: en.products.product.price.regular_price

Picanha Steak | A5 Japanese Authentic Kobe Beef

Translation missing: en.products.product.price.regular_price $149.99
Translation missing: en.products.product.price.sale_price $149.99 Translation missing: en.products.product.price.regular_price
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Description of Picanha Steak | A5 Japanese Authentic Kobe Beef

Learn about how we label beef and Beef Grading Standards

Thanks to a new partnership with “Rare Wagyu”, Meat N’ Bone now oers
Authentic Kobe beef for sale in the United States and Canada.

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.

While Picanha is best cooked in open flames (charcoal or wood), it can also be cooked with gas or in the oven. 

This is the best Picanha in the world and it is extremely hard to procure. This is an extremely rare find... in fact, outside of Meat N' Bone we had never seen it before. 

These steaks are a nice portion for one and a way to try one of the rarest steaks in the world without having to buy the whole muscle.

When cutting picanha, watch out for the grain, as for this specific cut it varies in direction. Beef will always be more tender when cut AGAINST the grain. 



A5 beef is measured on five factors: (1) marbling, (2) meat color and brightness, (3) firmness and texture of meat, and (4) color, luster, and quality of fat.

In the quality grade, the lowest score from the four items of the yield grade is adopted. In other words, even if grade 5 was given to marbling, color and brightness, and firmness and texture, and only fat assessment was grade 4, the quality grade of this beef is classified as grade 4. Quality grading is severely done.

A5 means this beef excels in every single factor. It has a gorgeous webbing of fat that will make you feel a creamy mouthfeel in each bite. It's literally like tasting a cloud... a cloud of beef.

Like all of our steaks, they come vacuum sealed and have been hand-cut by our expert butchers. 


Kobe beef is a premium beef that is renowned for its exceptional quality, tenderness, and flavor. It comes from the Wagyu cattle breed that is raised in the Hyogo Prefecture of Japan, specifically in the Kobe region.

What sets Kobe beef apart from other types of beef is the strict production process and the care that goes into raising the cows. Kobe beef cows are raised in a stress-free environment and are given special treatment, including a carefully regulated diet of grain and hay, regular massages, and even being given beer to stimulate their appetite.

The meat from Kobe beef is characterized by its high level of marbling, which means that there is a higher amount of intramuscular fat, which gives the meat its unique flavor, juiciness, and tenderness. The fat in Kobe beef is evenly distributed throughout the meat, which creates a buttery texture and rich, beefy flavor.

Due to its premium quality and rigorous standards for production, Kobe beef is one of the most expensive meats in the world and is often regarded as a luxury food item. It is typically served in high-end restaurants and is considered a delicacy that is reserved for special occasions.

Kobe beef has become an iconic food item, representing the pinnacle of quality and luxury in the culinary world. It has gained a global reputation for its unparalleled taste and texture and has become a symbol of Japanese food culture.


At first glance, every cut of A5 beef will be EXTREMELY fatty compared to any other steak you have ever had. That delicate and yet rich fat, which can make up to more than 60% of the steak is what makes it melt in your mouth. 

This amount of fat makes the beef have a lower melting point, meaning it will cook faster than your average steak. Cooking A5 is extremely easy, that said... it is recommended to pay close attention so that you do not burn or overcook your steaks.

Best Cooked: Raw, Rare, Medium-Rare, Medium 

Source: Hyogo, Japan


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