Wagyu Reserve Picanha Steak

Picanha is the sirloin cap, the triangular muscle at the top of the rump with its own fat cap. These are steaks cut from the cap, each with a strip of that fat along one edge.

How to cook it: score the fat lightly, salt well, and start fat side down in a hot pan or over the hot side of the grill until it renders and crisps. Then sear both faces and finish to medium-rare or medium. Rest, then slice thin against the grain.

USDA safe minimum for whole cuts of beef is 145°F with a three-minute rest. Cooking to a lower temperature is a personal preference, not a safety recommendation.

Thaw in the refrigerator, about 24 hours for most packs. For faster thawing, keep the package sealed in cold water and change the water every 30 minutes, then cook it right away.

Every pack is individually weighed. Choose your size above.

From our family ranch, DL Texas Ranch, in Montgomery, Texas. Ships frozen.

What Reserve Means

Reserve is limited to carcasses measuring 40% DMp or higher on the MIJ camera. Not every carcass makes it. How we grade every carcass