Sirloin Cap (Picanha) | Texas Wagyu & Texas Wagyu Platinum
$82.80
Texas Wagyu Sirloin Cap (Picanha)
The crown jewel of Brazilian churrasco and the best-kept secret of master butchers. Known across South America as picanha and to traditional American butcheries as the top sirloin cap or culotte (biceps femoris), this prized cut is world-renowned for its distinct triangular shape and iconic, thick exterior fat cap.
While conventional commodity picanha is celebrated for its hearty, rustic sirloin chew, the G Five Texas Wagyu Sirloin Cap elevates it to a five-star dining centerpiece. By crossing champion Japanese Wagyu with heritage Black Angus, we infuse the cut's firm, flavorful grain with dense ribbons of low-melting intramuscular fat. As the fat cap renders over live coals or in a scorching cast iron skillet, it continuously self-bastes the meat beneath it—delivering a deeply caramelized, savory outer crust and an exceptionally juicy, tender interior bursting with robust Texas beef flavor.
Choose Your Marbling Tier
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Texas Wagyu (BMS 6–8): Far surpassing traditional USDA Prime, this tier weaves rich ribbons of creamy marbling through the dense sirloin grain, crowned by a luscious, meltable fat cap. It strikes the ultimate balance: an outrageously juicy, succulent bite supported by the bold, savory beef presence that steakhouse purists crave.
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Texas Wagyu Platinum (BMS 9–12): Our most elite tier of crossbred marbling. Spiderwebs of delicate, ultra-fine Wagyu fat lace every millimeter of the muscle, while the fat cap begins to render at gentle heat. The marbling dissolves into savory liquid tallow, yielding an exceptionally velvety, fork-tender texture and a deep, decadent umami finish that coats the palate.
The G Five 50/50 Heritage Advantage
While pure Wagyu provides extraordinary tenderness, crossing it with premier American cattle creates the ultimate high-heat grilling cut:
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50% Texas Angus Backbone: Provides the robust, earthy, mineral-rich beef profile that holds up boldly to live-fire smoke, coarse rock salt, charred crusts, and vibrant chimichurri.
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50% Japanese Wagyu Lineage: Significantly lowers the melting point of the fat, ensuring the lean muscle fibers stay succulent and tender rather than drying out or tightening over high heat.
The Picanha Cut & Farm-to-Table Advantage
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The Self-Basting Wagyu Fat Cap: Unlike standard commodity beef fat caps that can chew tough or waxy, our Wagyu-cross fat cap is rich in low-melting oleic acid. When scored and exposed to heat, it crisps into golden, crackling perfection while bathing the meat in savory juices.
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Churrasco & Kitchen Versatility: Outstanding when smoked whole and reverse-seared, skewered into traditional C-shaped medallions over glowing embers, or sliced across the grain into individual thick culotte steaks.
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100% Pasture-Raised Transparency: Born and raised on open Texas pastures with no artificial growth hormones or preventative antibiotics—delivering wholesome, nutrient-dense beef with uncompromising farm-to-table integrity.
Product Highlights
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Artisan Master Butcher Trim: Hand-portioned with the full fat cap left intact at an ideal thickness and the underlying silverskin cleanly removed, leaving an authentic, recipe-ready roast with zero prep waste.
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Irresistible Golden Bark: The harmonious blend of surface protein and rendering Wagyu fat creates a crisp, deeply caramelized mahogany bark that rivals a prime ribeye cap.
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Peak Freshness Guaranteed: Flash-frozen at sub-zero temperatures immediately after butchering and individually vacuum-sealed to lock in natural moisture, color, and grain integrity.
Specifications
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Cut: Whole Sirloin Cap / Picanha Roast (Boneless, Fat Cap Intact)
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Genetics: 50% Wagyu / 50% Angus (Pasture-Raised in Texas)
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Grading Options: Texas Wagyu (BMS 6–8) | Texas Wagyu Platinum (BMS 9–12)
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Packaging: Individually vacuum-sealed, flash-frozen
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Shipping: Delivered rock-solid in an insulated cooler with dry ice
Pitmaster’s Reverse-Sear & Churrasco Guide
Because the fat cap renders so cleanly, scoring the surface and cooking indirect first ensures a crisp crust and a rosy, juicy center.
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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.
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Score the Fat Cap: Using a sharp knife, score the fat cap in a crosshatch diamond pattern, cutting just through the fat layer without piercing the meat beneath. This allows the fat to render cleanly and prevents the roast from curling under heat.
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Season Generously: Pat bone-dry on all sides with paper towels. Season generously with G5 SPG Seasoning or coarse rock salt.
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Low & Slow (Smoker or Oven): Place the roast fat-cap-up in a 225°F–250°F smoker or oven (Texas post oak or pecan wood works exceptionally well). Cook indirect until the internal temperature reaches 115°F–120°F at the thickest part.
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Blistering Crust Finish: Transfer directly to a scorching-hot cast iron skillet slicked with a touch of G5 Wagyu Beef Tallow, or over high direct grill heat. Sear fat-cap-down for 90 to 120 seconds to render the cap into golden crackling (watch for flare-ups over open flame), then flip for 60 seconds to crust the bottom. Pull at 130°F–135°F internal for medium-rare.
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Rest & Carve Across the Grain: Rest on a warm cutting board for 10 minutes to allow the juices to redistribute. Crucial Carving Step: Note the directional grain running through the triangle. Carve pencil-thin slices strictly against the grain to shorten the muscle fibers for an effortless, melt-in-your-mouth bite. Serve with fresh chimichurri.