Description
Picanha Roast – Emperors Cut
Discover the rich, beefy flavor of American Akaushi Wagyu Picanha Roast, a premium cut that’s a true centerpiece of Brazilian barbecue culture. Known for its unique marbling, tenderness, and robust flavor, Picanha delivers an irresistible combination of lean, juicy, and incredibly tender beef. This cut is particularly prized among steak enthusiasts for its melt-in-your-mouth texture and bold taste, making it an excellent choice for both whole Picanha roasts and Picanha steaks.
Cooking Tips for the Perfect American Akaushi Wagyu Picanha Roast
- Leave a 1/4-inch fat cap on the roast to preserve flavor and juiciness.
- Season the roast generously with coarse salt.
- Sear the fat cap over high heat until it develops a golden, crispy crust and begins to render.
- Cook the roast with the fat cap facing up to allow the rendered fat to infuse the meat with richness.
- Cook at a low temperature (around 350°F) until the internal temperature reaches your desired doneness (130°F for medium-rare).
Slice Against the Grain for maximum tenderness:
After resting for 10 minutes, slice the Picanha Roast against the grain into thick steaks, about 1-1.5 inches thick. For a more traditional Brazilian BBQ approach, instead of slicing the entire roast first, you can serve it whole on a large platter, and allow guests to slice individual pieces of the roast off.
Order Your American Akaushi Wagyu Picanha from Hook and Cleaver Ranch Today and elevate your at home dining experience with this exceptional cut!
Akaushi Wagyu Picanha is a centerpiece in Brazilian barbecue culture and is enjoyed for its succulent texture and robust beefy taste. It’s unique blend of marbling, tenderness and flavor lends itself to a lean, juicy and insanely tender steak that is prized among steak enthusiasts.
Cooking: Picanha typically has a ¼ to ½ inch thick fat cap. Leaving a good layer of fat adds flavor and moisture. Lightly score the fat cap in a crosshatch pattern, being careful not to cut into the meat. This helps the fat render and crisp up. Season the meat with kosher salt, rub olive oil, garlic, and herbs if you prefer additional flavors.
We recommend cooking a Picanha roast by grilling or oven roasting.
Grilling (Brazilian Style):
- Preheat the Grill: Set up a two-zone fire on your grill with a hot side for searing and a cooler side for roasting.
- Sear the Picanha: Place the roast fat-side down on the hot side of the grill. Sear it for about 5-7 minutes until the fat renders and becomes crispy.
- Roast: Move the roast to the cooler side of the grill. Cook it over indirect heat with the lid closed until the internal temperature reaches your desired doneness (about 125°F for medium-rare).
- Rest and Slice: Let the roast rest for 10-15 minutes before slicing against the grain into thick slices.
Oven Roasting:
- Preheat the Oven: Set your oven to 375°F (190°C).
- Sear the Picanha (Optional): For extra flavor, you can sear the roast in a hot pan, fat-side down, for a few minutes to render the fat.
- Roast: Place the Picanha fat-side up on a roasting rack in a baking dish. Cook in the oven until the internal temperature reaches 125°F for medium-rare (about 45-60 minutes, depending on the size of the roast).
- Rest and Slice: Let the roast rest for 10-15 minutes before slicing against the grain.
Doneness Guide:
- Rare: 120°F (49°C)
- Medium-Rare: 125°F (52°C)
- Medium: 135°F (57°C)
Tips:
- Use a meat thermometer to ensure precise cooking.
- Allow the picanha to rest before slicing to let the juices redistribute.
