Wagyu Picanha
Fat cap on, Brazilian style.
About this cut
The top sirloin cap, left whole with the fat cap intact. The cut Brazilian steakhouses are built around. Roast it whole or cut it into thick strips and skewer it.
How it works
- Frozen and vacuum-sealed for freshness.
- Farm pickup by appointment only in Norwich, or local delivery in Norwich and area.
Cooking tips
- 1Lightly score the fat cap without cutting into the meat. Season with salt and keep the cap attached.
- 2Roast fat-side up at 200°C / 400°F, or grill with an indirect-heat zone. Watch for flare-ups from the fat.
- 3Check the thickest part with a thermometer. Rest for 10–15 minutes and carve across the grain.
Health Canada recommends at least 63°C / 145°F for beef steaks and roasts (medium-rare), 71°C / 160°F for medium, or 77°C / 170°F for well-done. Mechanically tenderized beef needs at least 63°C; turn steaks at least twice. Follow any higher temperature on the package.
Portion guidance
Allow 200–250 g of raw picanha per adult, accounting for its fat cap. Adjust for sides and appetites.
Carve into slices to share, with rice, grilled vegetables or chimichurri.
Serving estimates are a guide, not a guaranteed pack weight or yield. Allow for appetites, sides and cooking loss.
Storage instructions
- Keep frozen at −18°C / 0°F or colder. Follow the package’s storage directions and dates.
- Thaw on a tray in the refrigerator at 4°C / 40°F or colder, never on the counter. Larger roasts may need several days. Keep raw juices away from other food.
- Once thawed in the fridge, cook within 2–4 days. For best freezer quality, use steaks and roasts within 10–12 months; continuously frozen beef remains safe longer, but quality declines.
- Refrigerate leftovers within 2 hours in shallow containers, use within 2–3 days, and reheat to 74°C / 165°F.
Food safety guidance: Health Canada cooking temperatures · Storage · Leftovers