Wagyu Picanha

Ask anyone who grew up around a Brazilian churrasco and they’ll tell you picanha is the cut. Taken from the top of the sirloin and crowned with its signature fat cap, it’s the steak that turns a backyard grill into the main event.

Ours is raised on Hall of Fame Farms and cut whole at 2.5 lb, so you get the full cap the way it’s meant to be cooked. Wagyu marbling runs through every slice, and as that fat cap renders over the fire it bastes the meat in its own richness. The result is deep, beefy flavor with a tender, juicy bite that holds up from the first slice to the last.

How to cook it: Score the fat cap, season simply with coarse salt, and cook fat side down over high heat. Slice into thick steaks and sear, or skewer and roast churrasco-style. Rest, then slice against the grain.