3.3 - 3.6 Lbs

Experience the ultimate in flavor and tenderness with Carnez’s American Wagyu Picanha. Celebrated in Brazil as the crown jewel of churrasco, this cut is famous for its rich beefiness and signature fat cap. With the extraordinary marbling of American Wagyu, our Picanha reaches new heights of juiciness, tenderness, and luxurious flavor.

What is Picanha?
Picanha, also known as top sirloin cap, rump cap, or coulotte, is cut from the top of the rump. Its hallmark is the thick, fat cap that bastes the meat as it cooks, locking in flavor and moisture. Traditionally skewered, grilled over open flames, and sliced thin against the grain, it is the centerpiece of every Brazilian churrasco.

Why American Wagyu Matters
American Wagyu combines the legendary marbling of Japanese cattle with the hearty flavor of American beef. This unique balance creates a Picanha that is more buttery, tender, and indulgent than any other version. For those who want the richest, most luxurious expression of this iconic cut, American Wagyu Picanha is the pinnacle.

Key Features:

• Authentic Picanha cut with its fat cap fully intact

• American Wagyu for extraordinary marbling, tenderness, and depth of flavor

• The most indulgent choice for Brazilian-style churrasco or roasting

• Juicy, buttery texture with unmatched beefiness

Cooking Tips:
Season simply with coarse salt to let the Wagyu marbling shine. Cook fat-side down first to render and crisp the cap, then grill or roast to your preferred doneness. Always slice thinly against the grain for maximum tenderness. For an authentic Brazilian churrasco, skewer and cook over charcoal, pairing with chimichurri, farofa, or roasted vegetables.

Why Choose Carnez?
At Carnez, we believe Picanha deserves to be celebrated at its finest. Our American Wagyu Picanha brings together Brazilian tradition and Wagyu indulgence, offering unmatched marbling, tenderness, and flavor. With Carnez, you enjoy a churrasco centerpiece that is truly luxurious.