About the American Wagyu Picanha
Dry-aged for 21 days and beautifully marbled, our American Wagyu Picanha, also known as sirloin cap, coulotte, or rump cap, is the crown jewel of barbecue cuts. Raised on the pristine pastures of Cross Creek Ranch, this cut delivers rich, buttery flavor and succulent tenderness.
Why Choose Cross Creek Ranch Picanha
- Expertly Trimmed: We preserve the signature fat cap that self-bastes for unmatched juiciness.
- Versatile Preparation: Roast whole or slice and skewer for authentic Brazilian churrasco.
- Dry-Aged Depth: A full 21 days to intensify flavor and tenderness.
Savor the Experience
Expect robust, beef-forward flavor with silky texture and unforgettable umami, the steakhouse experience, at home.
Cooking Inspiration
- Roast It Whole: Score the fat cap, roast fat-side up, and carve tableside for a stunning centerpiece.
- Skewer It Up: Slice with the grain into 1–1.5" strips, fold into “C” shapes on skewers, and grill to medium-rare.
- Sous-Vide + Sear: Cook edge-to-edge pink, then finish with a high-heat sear for crisp fat and a golden crust.
Pro Tips
- Season simply with kosher salt and cracked black pepper to let the Wagyu shine.
- Render the fat cap gently over indirect heat before searing for the best bite.
- Rest 10–15 minutes before slicing against the grain for maximum tenderness.
Customer Creations
We love seeing what you make. Share your plates with #CCRwagyu to inspire the community.
What Our Customers Say
“The best Picanha outside of Brazil!” — J. M.
“Always a hit at my BBQs!” — D. W.
Bring Steakhouse Luxury Home
Ready to taste the difference? Add our American Wagyu Picanha to your cart and elevate your next roast or grill night. Prices shown in USD.
Questions?
Our team is here to help with cooking tips, serving suggestions, and order support.