Stone Axe Australian Wagyu Coulotte Cap Steak

Picanha (pronounced pee-KAHN-yah) is a triangular cut from the top of the sirloin cap, prized in Brazilian cuisine. It features a thick fat cap that bastes the meat during cooking. Also known as sirloin cap, rump cap, or coulotte steak.

Picanha is a specific muscle (the sirloin cap) that sits on top of the sirloin. Unlike standard sirloin, picanha has a thick fat layer that melts during cooking, making it significantly juicier. Regular sirloin is leaner and lacks that fat cap.

No. The fat cap is what makes picanha special. It renders during cooking and continuously bastes the meat. If thicker than one inch, trim slightly, but never remove it entirely.

In American butchering, the sirloin cap is often broken into smaller cuts, removing the fat cap. Brazilian-style picanha requires the cap intact, which most U.S. grocery stores do not do. Ordering from a specialty butcher like Allen Brothers is the most reliable option.

What does Wagyu taste like?

Wagyu is distinctly beef, but with a mild finish that’s more buttery than gamey. Some people say it tastes slightly nutty, but the overarching sensory takeaway is a steak that is incredibly rich and juicy.

What is the highest grade of Wagyu?

The highest grade of Wagyu is labeled as A5 Japanese Wagyu. This indicates beef that has the best possible yield as well as the highest score for marbling, color, fat standard, firmness, and texture.

How do you determine the grade of Wagyu?

Wagyu grades are determined by evaluating each cow’s yield as well as the meat’s quality. Wagyu classification take into account everything from the thickness of the steak to the meat’s marbling and color.

Is A4 or A5 Wagyu better?

A5 Wagyu is the highest quality Wagyu on the market and indicates a slightly better quality than you’d get from a steak labeled as A4.

Is Kobe a type of Wagyu?

Kobe beef is a type of Wagyu sourced from a single strain of cattle, called Tajima-Gyu, raised in the Hyogo prefecture. Kobe beef is raised in luxury, with the cattle receiving sake massages and listening to classical music to help produce a steak that is unbelievably lush and delicious.

What is marbling in Wagyu?

Marbling refers to the fine intramuscular fat dispersed throughout the meat, giving Wagyu its signature buttery texture, juiciness, and rich umami flavor. The higher the marbling, the more tender and flavorful the beef. Wagyu beef ratings consider the Beef Marbling Score as part of the quality grade.

All Kobe is Wagyu, but not all Wagyu is Kobe. Wagyu refers to four Japanese cattle breeds known for extreme marbling. Kobe specifically comes from Tajima cattle raised in Japan’s Hyogo prefecture under strict regulations. It is the rarest and most expensive category.