Miyazakigyu Wagyu beef comes from the Miyazaki Prefecture on southern Japan’s Kyushu Island. The Miyazakigyu Wagyu top sirloin cap (A5), also known as the picanha or coulotte, is a triangle-shaped muscle which comes from the primal cut loin (sub-primal sirloin). The picanha's blanket of fat is kept in tact while cooking and lends to the steak's bold flavor and juiciness. This prized and very tender cut is perfect for grilling, either whole, cut into strips, or skewered (bend each strip into a horseshoe shape and skewer through the ends). The picanha steak also tastes delicious when cooked in the pan, allowing the fat to render a bit, and then finished in the oven. After cooking, allow the steak to rest for 5 minutes before cutting into it.
- Yield and Quality Grade: A5
- Product of Miyazaki Prefecture, Japan
- Dry aged for 45 days
- All natural, no additives, no preservatives
- Antibiotic and hormone free
Due to natural variations in cattle shape, size, and/or weight, cuts may vary. It is normal to see slight variations in color, depending on both the type of product and the aging process.
The Miyazakigyu Wagyu picanha steak is traditionally grilled on long skewers, often over hot coals. It can also be cut into smaller strips/portions and grilled on regular skewers. If cutting the steak into strips, bend each strip into a horseshoe shape and skewer through the ends (before placing it on the grill). The picanha steak also tastes delicious when cooked in a pan/skillet, allowing the fat to render, and then finished in the oven. The fat cap is usually left on while cooking, as this enhances the flavor and juiciness of the steak. After cooking, allow the steak to rest for 5 minutes before cutting into it.
Recommended Internal Cooking Temps:
||160° and above
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