Sirloin Cap (Picanha) | 100% Fullblood Wagyu & Fullblood Reserve

100% Fullblood Wagyu Sirloin Cap (Picanha)

The undisputed crown jewel of Brazilian churrasco, elevated to pure genetic perfection. Known across Latin America as picanha and to American butchers as the top sirloin cap or culotte (biceps femoris), this cut is world-renowned for its distinct triangular shape and its legendary, intact exterior fat cap.

While traditional commodity picanha is prized for its hearty sirloin chew, 100% Fullblood Wagyu transforms this barbecue staple into an extraordinary dining experience. Sourced strictly from registered Japanese bloodlines, both the lean sirloin grain and the signature fat cap are dense with low-melting, heart-healthy monounsaturated fat. As the fat cap renders over live fire or in a cast iron skillet, it continuously self-bastes the meat, delivering a deeply caramelized, crisp outer crust and an impossibly juicy, buttery interior with pure Wagyu's intoxicating sweet umami aroma.

Choose Your Marbling Tier

• 100% Fullblood (BMS 6–8): Far surpassing the peak of USDA Prime, this tier showcases radiant ribbons of pure Wagyu fat woven through the sirloin grain, crowned by a rich, meltable fat cap. It delivers an extraordinarily juicy, tender bite while preserving the bold, satisfying sirloin savor that grill masters and churrasco purists revere.

• Fullblood Reserve (BMS 9–12): Our rarest, highest-echelon tier on par with Japanese A5 standards. Spiderwebs of delicate, ultra-fine marbling saturate every millimeter of the meat, while the fat cap begins to liquefy at room temperature. Over gentle heat, the fat dissolves into pure savory tallow, yielding an ethereal, fork-tender cut that melts across the palate with zero resistance.

The Picanha Cut & The Fullblood Advantage

• The Pristine Wagyu Fat Cap: Unlike standard beef fat caps that can chew waxy or tough, pure Wagyu fat is packed with oleic acid that melts at roughly 75°F–80°F. When scored and exposed to heat, it crisps into golden, savory crackling while deeply moisturizing the beef beneath it.

• 100% Pure Japanese Bloodlines: Free of any outside crossbreeding, preserving the centuries-old genetics that produce fine-textured marbling, a clean finish, and zero greasy mouthfeel.

• Sweet Umami Aroma: As the fat cap renders over glowing lump charcoal or in a hot pan, it releases a distinct, sweet, and nutty aroma exclusive to purebred Wagyu beef.

Specifications

• Cut: Whole Sirloin Cap / Picanha Roast (Boneless, Fat Cap Intact)

• Genetics: 100% Fullblood Wagyu (Purebred Japanese lineage, pasture-raised in Texas)

• Grading Options: 100% Fullblood (BMS 6–8) | Fullblood Reserve (BMS 9–12)

• Packaging: Individually vacuum-sealed, flash-frozen

• Shipping: Delivered rock-solid in an insulated cooler with dry ice

Pitmaster’s Reverse-Sear & Churrasco Guide

Because pure Wagyu fat renders quickly, scoring the fat cap and managing flare-ups will yield the ultimate crisp crust and rosy interior.

1. Slow Thaw & Temper: Thaw completely in the refrigerator over 24 to 36 hours. Set on the counter for 30 minutes before cooking to remove the refrigerator chill.

2. Score the Fat Cap: Using a sharp knife, score the fat cap in a crosshatch diamond pattern, cutting just through the fat without piercing the meat beneath. This allows the fat to render cleanly and prevents the roast from curling.

3. Season Generously: Pat thoroughly dry with paper towels. Season all sides with G5 SPG Seasoning or coarse rock salt.

4. Low & Slow (Smoke or Roast): Place the roast fat-cap-up in a 225°F smoker or oven (post oak or pecan wood works beautifully). Cook indirect until the internal temperature reaches 115°F–120°F at the thickest center point.

5. Blistering Finish: Transfer to a scorching hot cast iron skillet or over direct grill coals. Start fat-cap-down for 90 to 120 seconds to crisp the cap into golden crackling (watch for flare-ups if using open flame), then flip for 60 seconds to set the crust on the bottom. Pull at 125°F–130°F internal for a succulent medium-rare.

6. Rest & Carve: Rest on a warm cutting board for 10 minutes. Crucial Carving Step: If you cooked the roast whole, carve thin, pencil-width slices strictly against the grain (perpendicular to the grain line) so every bite yields an effortless, melt-in-your-mouth texture.