American Wagyu Black Grade

Picanha Provision Pack

$760.00 Regular Price $948.00

American Wagyu Black Grade

Picanha Provision Pack

$760.00 Regular Price $948.00

Description

Make room in the freezer for this spectacular collection of 12 American Wagyu Black Grade picanhas. The picanha (also know as the coulotte or sirloin cap) is a hard-to-find cut of beef that’s well worth the search. It is triangular in shape and considered to be the most delectable meats for the grill in Brazilian steakhouses. Average weight: 2 lbs.

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American Wagyu Black Grade Picanha

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Picanha Provision Pack

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$760.00

Summary

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Description

Get ready to feast with a Provision Pack of 12 American Wagyu Black Grade picanhas. Also known as the culotte and sirloin cap, the picanha is triangular shaped with a meaty sirloin steak texture and beefy flavor. SRF picanhas include the rich fat cap, so it gently bathes the meat as it cooks. Surprisingly marbled for a sirloin cut, the picanha is excellent roasted whole or sliced into steaks and served with zesty chimichurri.

Beef Grading 101

These picanhas are American Wagyu Black Grade, rated 6 to 8 on the Japanese Beef Marbling Score (BMS)

Beef sold in the U.S. is graded by the United States Department of Agriculture (USDA). There are eight total grades and the top grade is USDA Prime.

All Snake River Farms American Wagyu beef grades above Prime. Special breeds of cattle like Japanese Wagyu are capable of producing marbling beyond their American counterparts. To grade this high level of marbling, we adopted the Japanese Beef Marbling Score.

Using BMS, beef marbling is measured on a scale from 1 to 12, with a 1 being Select beef and a 12 being the highest level of marbling possible.

BMS 4 to 5 USDA Prime

BMS 6 to 8 SRF Black Grade

BMS 9+ SRF Gold Grade

Meatology

The picanha consists of the bicep femoris muscle, located in the sirloin primal. It is also called the top sirloin cap, rump cap, coulotte and culotte. It can be produced with the desirable fat cap or trimmed. The Snake River Farms picanha comes with the cap which adds flavor and visual appeal.

Fast fact: There are several stories behind the name “picanha” but here is one with some facts to back it up. Portuguese and Spanish ranchers immigrated to Brazil in the late 19th and early 20th centuries and used a pole called a picana for herding cattle. Picana was also the name for a branding iron. Animals were marked in the approximate region of the sirloin cap, so the name picanha was used to describe the cut.