American Wagyu Picanha

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 +