Picanha Cap Steak

The Cut

The picanha is the sirloin cap. In Brazil it's the most celebrated cut on the animal. Here it's still finding its audience. That's about to change. Cap Steaks, or Coulotte, are steaks cut from the picanha. 

The fat cap is what defines it. It renders as it cooks and bastes the meat from the outside in. Our Wagyu genetics put marbling through the muscle itself. Fat working from both directions. There's nothing else like it.

What Makes It Ours

• Wagyu genetics. Florida pasture. Raised by our family since the thirties.
• Pasture-raised, no feedlots
• Pasture-raised with supplemental feed, no antibiotics, no hormones
• Aged several weeks before it reaches you

How to Cook It

Salt it generously. Fat cap down first over direct heat until it renders and crisps. Flip once. Pull at 130°F. Wagyu fat melts faster than conventional beef. Watch it closely. Rest five minutes. Slice thin against the grain, making sure each slice carries a piece of the cap.

~8 oz | Serves 1–2 | $20