{"product_id":"picanha-steak","title":"Picanha Cap Steak","description":"\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eThe Cut\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eThe 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. \u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eThe 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.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eWhat Makes It Ours\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul class=\"[li_\u0026amp;]:mb-0 [li_\u0026amp;]:mt-1 [li_\u0026amp;]:gap-1 [\u0026amp;:not(:last-child)_ul]:pb-1 [\u0026amp;:not(:last-child)_ol]:pb-1 list-disc flex flex-col gap-1 pl-8 mb-3\"\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003eWagyu genetics. Florida pasture. Raised by our family since the thirties.\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003ePasture-raised, no feedlots\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003ePasture-raised with supplemental feed, no antibiotics, no hormones\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003eAged several weeks before it reaches you\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eHow to Cook It\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eSalt 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.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003e~8 oz | Serves 1–2 | $20\u003c\/strong\u003e\u003c\/p\u003e","brand":"Everglades Ranch","offers":[{"title":"Default Title","offer_id":48046382514398,"sku":null,"price":15.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0694\/7527\/0878\/files\/shutterstock_2756506717.jpg?v=1774882153","url":"https:\/\/evergladesranch.com\/products\/picanha-steak","provider":"Everglades Ranch","version":"1.0","type":"link"}