Black Opal F1 Wagyu Picanha | 40-48oz

Name: Black Opal F1 Wagyu Picanha | 40-48oz
Brand: Black Opal
SKU: HGBW5048
Price: 72.99 USD
Availability: InStock

$72.99

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Wagyu | Barley-Fed | 30-48oz

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Experience Pure Luxury With F1 Australian Wagyu

Black Opal’s cattle are raised on Victoria and Tasmania’s pristine pastures before spending 380 days on grain creating a rich, buttery flavor and superb texture.
Known for its beautiful marbling, unrivaled tenderness, and succulent flavor, our F1 Australian Wagyu Tomahawk is a cut above the rest.
F1 Wagyu combines Angus cattle with Full Blood Wagyu to create a marbled cut with beefy flavor.

The Best Kept Secret in High End Steak

For those in the know, this prized cut is mentioned among favorites such as the Ribeye and Filet Mignon for taste and tenderness.
Celebrated as a delicacy in South America for centuries, the rest of the world is only now becoming aware of this incredible cut. But ask any Brazilian, they'll tell you this is the true king of any special celebration.
Taken from the top of the rump, it's triangular in shape and surrounded by a thick layer of fat called a fat cap. The fat cap slowly cooks into the meat, creating one-of-a-kind taste and melt-in-your-mouth experience.
One of the reasons the picanha cut is less known is because it's harder to find! Normally only available to high-end restaurants, and wildly popular in South America, it's harder to source for meals in the home — until now.
Experience ultimate world-class luxury as a result of their world-class genetics, sustainable farming practices, and a pristine environment.
Our Australian Wagyu has won multiple awards including the Gold Medals for Australian Wagyu Award for Branded Beef in 2020 and 2021. The best of the best!
avg .3pounds

Also Known As

Rump Cap
Sirloin Cap
Culotte Steak

Nutritional Content

A 4 ounce cut of Picanha provides a massive 33 grams of protein

Also known as:

• Rump Cover
• Rump Cap
• Sirloin Cap
• Culotte Steak

Cooking Suggestions

• To cut into steak, placing it fat side down will make for an easier slice.
• Always cut the picanha with the grain. That is, cut the meat in the same direction as the fibers. Once cooked and rested, what really matters is the final cut of the steak, which will then be sliced against the grain for maximum tenderness.
• Bring the meat to room temperature and pat it dry with a paper towel.
• Picanha is a prized cut that produces a full, memorable beefy
flavor, so simple seasoning works best. Just some coarse salt will
highlight the natural flavor.
• Place seasoned steaks in a heavy frying pan on high heat, fat side down first to render, before searing on both sides.
• Once a rich, golden crust has formed on both sides, turn the heat
down to medium and cook for 3-4 minutes on each side for medium rare.
• Cover with foil and allow to rest for 5-10 minutes before cutting and serving.If you'd rather roast it whole full, then cut into steak afterwards, preheat the oven to 355°F and put a cast iron pan on high heat.
• Score the fat cap slightly and rub it in with coarse salt. Sear the picanha, fat side down, without any added oil.As it cooks, beef fat will be released into the pan. Drain out some of the fat (but don’t throw it away) and continue to render the fat until the outside is beautifully crisp.
• Turn over the meat and baste it with the reserved fat.
• Transfer the picanha to the oven and cook it for 30 minutes until the internal temperature reaches 122°F.
• Remove the beef from the oven and let it rest for 10-15 minutes. Once rested, carve it into steaks, then slice each steak against the grain and serve.

Wine Pairing

• A South American wine is ideal, so look into an Argentinian Malbec or Chilean Cabernet Sauvignon and Carmeneres.