Picanha Angus Wagyu USA BMS 5+

Picanha Angus Wagyu USA BMS 5+ is made for anyone who appreciates a steak with plenty of fat in all the right places. You get the characteristic fat cap of picanha, combined with visible marbling running through the meat. Wagyu and Angus genetics make an interesting combination here, giving the beef plenty of flavour while keeping the bite of a proper steak. The BMS 5+ specification indicates a strong degree of marbling. That intramuscular fat starts to melt as the meat cooks, adding flavour and helping the picanha stay juicy. Cook it whole on the barbecue, portion it into thick steaks or prepare it churrasco style over open fire. There is no need to overcomplicate this cut. Good heat, salt and careful cooking will take you a long way.

What is Picanha?

Picanha is the triangular cut found at the top of the rump, close to the tail. That is why it is also known as rump cap or tail piece in different countries. A single animal only provides two picanhas, one on either side. In Brazil this cut has serious status and is one of the classics of churrasco. Its most recognisable feature is the layer of fat covering one side of the meat. Keep it there while cooking. As the fat renders, it protects the beef and adds flavour. You can slowly cook a whole picanha before finishing it over fierce heat, or cut it into thick pieces and grill them separately. For a traditional churrasco approach, bend thick slices into a curve with the fat facing outwards and cook them on a skewer. One detail matters whichever method you choose: slice the cooked beef against the grain. It makes the meat noticeably easier to eat.

Angus Wagyu USA BMS 5+

This American picanha brings together characteristics associated with Wagyu and Black Angus beef. Wagyu is known for intramuscular fat and extensive marbling. As that fat melts during cooking it carries flavour through the meat. Black Angus is also valued for its fat distribution, tenderness and recognisable beef flavour. American Wagyu combines Wagyu genetics with Angus, giving you more marbling than you would normally expect from standard beef while still eating very much like a steak. BMS 5+ tells you that marbling plays a clear role in this particular cut. That also means you can keep the seasoning simple. Salt is often enough. Give the fat time to render, keep an eye on the core temperature and allow the meat to rest before slicing. Picanha can handle strong heat, but rushing the inside is a different story. A little patience works better.

Order Picanha Angus Wagyu USA BMS 5+ online?

The quality of a picanha starts with the beef, but proper butchery matters just as much. At The Butchery our butchers inspect the meat, cut it carefully and triple trim each piece. That means less unnecessary trimming in your own kitchen and more of the meat you actually ordered. Every picanha is individually weighed and labelled before being vacuum packed. We then freeze the meat rapidly to help preserve its flavour, structure and quality. It arrives flash frozen, making it easy to store until the barbecue comes out. Planning dinner for a particular day? Simply select the available delivery date that suits you. Depending on the delivery area and ordering time, an early order can even arrive that same evening. After that, the fun part is yours. Defrost it properly, give the fat cap the heat it deserves and keep a sharp knife ready for slicing against the grain.