Akaushi Wagyu Picanha
Bring the Brazilian steakhouse experience home. Our Akaushi Wagyu Picanha, also known as sirloin cap, is sold whole with its signature fat cap intact. Prized for its bold beef flavor, satisfying tenderness, and rich, flavorful fat cap, this impressive cut is perfect for roasting whole or slicing into thick steaks for grilling. Whether you're hosting a cookout or planning a special dinner, picanha delivers a memorable meal with simple preparation.
Bring home the cut that takes center stage at Brazilian steakhouses.
Our Akaushi Wagyu Picanha, also known as sirloin cap or rump cap, is a flavorful cut from the top sirloin, prized for its rich beef flavor and distinctive outer layer of fat.
Sold whole with the fat cap intact, this picanha gives you the flexibility to roast it as an impressive centerpiece or cut it into thick steaks for grilling. As the fat renders during cooking, it adds richness and helps develop the beautifully browned exterior that makes picanha so delicious.
Whether you're preparing traditional Brazilian-style churrasco or a simple Sunday roast, this cut delivers a steakhouse-inspired experience right at home.
Why You'll Love It
- Whole picanha with fat cap intact: Enjoy the traditional cut with its signature layer of flavorful fat.
- Rich Akaushi Wagyu flavor: A satisfying, beef-forward cut that's delicious with simple seasoning.
- Two delicious ways to prepare it: Roast the picanha whole or cut it into thick steaks for grilling.
- Perfect for Brazilian-style churrasco: Prepare thick steaks over charcoal for an authentic steakhouse-inspired meal.
- An impressive centerpiece: Excellent for family gatherings, backyard cookouts, and special occasions.
How to Cook Whole Wagyu Picanha
Keep the fat cap attached during cooking. It's one of the defining features of picanha and contributes to the cut's signature flavor.
Option 1: Roast It Whole
Pat the picanha dry and season generously with coarse salt and freshly cracked black pepper. Place it fat-side up on a roasting rack and cook in a moderate oven until approaching your preferred doneness. Finish with a hot sear if needed to brown the exterior and render the fat cap.
Allow the roast to rest briefly before slicing thinly against the grain.
Option 2: Cut Into Steaks and Grill
Cut the whole picanha into thick steaks, keeping the fat cap attached. For traditional Brazilian-style grilling, cut with the grain when portioning the raw picanha so the finished steaks can be sliced against the grain when served.
Season with coarse salt and grill over medium-high heat, turning as needed. Take care around flare-ups as the fat renders.
Use a meat thermometer to cook your beef to your preferred doneness, whether you enjoy a warm, ruby-red center or something more thoroughly cooked. Allow it to rest briefly before slicing so the juices can settle.
What to Serve With Picanha
- Brazilian-style churrasco: Serve grilled picanha with chimichurri, rice, and grilled vegetables.
- Whole roasted picanha: Pair with crispy roasted potatoes and garlic-herb butter.
- Steakhouse dinner: Add sautéed mushrooms, asparagus, or creamy mashed potatoes.
- Picanha steak sandwiches: Layer thin slices of cooked beef onto toasted rolls with caramelized onions.
- Family-style steak platter: Slice the cooked picanha and serve with your favorite sauces and sides.
A Brazilian Steakhouse Favorite, Ready for Your Table
With its bold beef flavor, signature fat cap, and versatility, whole picanha makes an exceptional choice for anyone who loves a memorable steak dinner.
Add Akaushi Wagyu Whole Picanha to your order and enjoy the satisfaction of preparing this sought-after cut exactly the way you like it.
Sold as a whole picanha with the fat cap intact. This product is not pre-cut into individual steaks.