Wagyu Picanha: What It Is, Why Everyone's Suddenly Obsessed, and How We Cook It

If you've never heard of picanha, you're about to become one of those people who brings it up at every dinner party. Brazilian steakhouses have known about it forever, and now it's popping up on menus everywhere else too. Here's what it actually is, why it's having a moment, and three ways we like to cook it.

What Is Picanha?

Picanha is a triangle-shaped cut off the top of the rump with a thick cap of fat still attached. Don't trim that fat off! It self-bastes the meat as it cooks, and it's where a ton of the flavor comes from. If you've had picanha at a Brazilian steakhouse, you've probably eaten it right off the skewer without even knowing the name.

Why Everyone's Suddenly Obsessed

Picanha isn't new, it's been the star of churrasco for generations. But it's had a real moment lately. Grill videos all over social media, chefs outside the churrascaria world putting it on their own menus, people realizing it's usually cheaper than a ribeye but tastes just as special.

Why Wagyu Picanha Is Better

Our Picanha is 100% Fullblood Wagyu. The rich, delicious flavor of Wagyu lives in the fat, so with a Picanha steak you’re getting it two-fold – both in the fat cap and in the beautifully marbled meat.  Every one of our animals is DNA-tested and pedigree-verified as Japanese Black Wagyu, and it's all raised on our family ranch here in Luling, Texas.

How We Cook Picanha: 3 Ways

No matter which way you go, two rules: don’t cut off the fat cap and let it rest 5–10 minutes before you slice against the grain.

1. Churrasco-Style (Skewers, Open Fire)

1.   Fold the steak into a “C” shape, fat side facing out, and thread it onto a skewer.

2.   Fat side goes to the fire first. Let it render and get crispy.

3.   Rotate to sear the rest.

4.   Rest, then slice thin against the grain to serve.

2. Cast Iron (Indoor)

1.   Let the steak come to room temp, pat it dry, season with just coarse salt.

2.   Sear in a dry, screaming-hot cast iron pan.

3.   Flip and sear the rest, basting with the fat as you go.

4.   Pull it around 125–130°F for medium-rare and let it rest.

3. Grill (Outdoor)

1.   Set up two zones - one hot, one cooler.

2.   Sear the steak over direct heat until it crisps up.

3.   Flip and then move it to the cooler side to finish cooking, lid closed.

4.   Rest it, slice against the grain, and you're done.

Try It Yourself

Our Wagyu Picanha Steak is ready to ship straight from the ranch - 100% Fullblood Wagyu, fat cap on each steak, cut exactly for the methods above.

Shop the Wagyu Picanha Steak →